Matcha Basque Cheesecake

Basque cheesecake, also known as “burnt” Basque cheesecake, is a rich and creamy dessert originating from the Basque region of Spain. Unlike traditional cheesecakes, it has a dark, caramelized exterior achieved by baking at a high temperature. The inside remains light and custardy, creating a delightful contrast in textures. This version features the addition of matcha, infusing the cheesecake with a delicate, earthy flavour and a vibrant green hue.

Ingredients

Shortbread Ingredients

  • 100 g Pastry Flour

  • 55 g Butter

  • 40 g Icing Sugar

  • 15 g Almond Meal

  • 1 g Sea Salt (1/8t)

  • 20 g Whole Eggs (~1/2 of one beaten egg)

Cheesecake Crust

  • 200g Shortbread Crumbs

  • 50 g Melted Butter

Cheesecake mix

  • 880 g Cream Cheese

  • 475 g Mascarpone

  • 20 g Pastry Flour

  • 330 g Whole Eggs (~7 large eggs)

  • 220 g Whipping Cream 35%

  • 360 g Sugar

  • 2 Vanilla Beans, Scraped

  • 25g Matcha

Shortbread Directions

  1. Sift the flour and icing sugar together in a mixing bowl. Then add remaining ingredients except the eggs. Attach the paddle attachment to the mixer and mix on speed 2 until the butter turns into fine crumbs.

  2. Next, add the eggs and mix until the dough comes together and a pliable dough if formed.

  3. Place the dough between two pieces of parchment paper or silpats and roll out to 2.5-3.5 mm thickness.

  4. Preheat the oven to 300F and bake for 15-18 min.

  5. Cool to room temperature and then blitz in food processor or crush in a bag with a rolling pin to make out shortbread crumbs.

Crust Directions

  1. Mix the shortbread crumbs and the melted butter together. Place a 26cm (10”) x 6cm (2.5”) ring onto a parchment lined pan and gently place the crumb mixture in the ring. Press well with a small offset spatula or with a measuring cup.

  2. Place in fridge for minimum 10 minutes to stabilize, no need to pre-bake.

Cheesecake Directions

  1. Put the room-temperature cream cheese and mascarpone in a mixing bowl fitted with the paddle attachment and mix on speed three until smooth and no lumps are visible.

  2. Add the sifted flour, sugar, scraped vanilla seeds, and whipping cream to the bowl. Mix on low speed until incorporated (TIP: Scrape down the sides and bottom of the bowl frequently). Over-mixing can make the texture more cake-like and less creamy.

  3. Add matcha and eggs one at a time, mixing on low speed. Over-mixing or mixing at too high speed at this stage can cause the cheesecake to puff up and then sink. The mixture should have a consistent, smooth texture, neither too liquid nor too solid. Scrape down the sides of the bowl to ensure everything is incorporated.

  4. Pour the cheesecake mixture onto the crust, gently tap the air bubbles out, and be gentle. You do not want to break the bottom crust. Preheat the oven to 450f (425F low-fan convection if you have convection) and bake for 20 minutes. The cheesecake should still be semi-liquid while hot and jiggle and dark brown on top.

  5. Cool down to room temperature and then chill in the fridge for a minimum of 8 hours.

  6. Remove the stabilized cheesecake from the mold, peel parchment paper, serve & enjoy.