Matcha Basque Cheesecake

Ingredients

• 2 lbs (907g) cream cheese, softened
• 1 ½ cups (300g) granulated sugar
• 4 large eggs, at room temperature
• 2 cups (480ml) heavy cream
• 2 tablespoons matcha powder, ceremonial grade
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon fine sea salt

Instructions

1. Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two sheets of parchment paper, crinkling and pressing them into the pan so they extend a few inches above the rim.
2. In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. Add the eggs one at a time, mixing well after each addition until just combined. Be careful not to overmix.
4. In a separate small bowl, whisk the matcha powder into the heavy cream until fully dissolved and no lumps remain.
5. Slowly pour the matcha-infused heavy cream into the cream cheese mixture, mixing on low speed until just combined.
6. Sift the all-purpose flour over the mixture, then add the vanilla extract and salt. Mix on low speed until the flour is fully incorporated and the batter is smooth, being careful not to incorporate too much air.
7. Pour the cheesecake batter into the prepared springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
8. Bake for 50-60 minutes, or until the top is deeply caramelized, almost burnt-looking, and the edges are set but the center is still jiggly.
9. Remove the cheesecake from the oven and let it cool completely at room temperature for at least 3 hours. The cheesecake will deflate and settle as it cools.
10. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving.
11. When ready to serve, carefully remove the springform pan and parchment paper. Slice and enjoy your Matcha Basque Cheesecake.