Matcha Basque Burnt Cheesecake by Tastingwiththomas

Ingredients

• 600g (21 oz) cream cheese, softened
• 150g (3/4 cup) granulated sugar
• 3 large eggs, room temperature
• 250ml (1 cup) heavy whipping cream
• 15g (2 tbsp) matcha powder, sifted
• 15g (2 tbsp) all-purpose flour, sifted
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 220°C (425°F) and line a 6-inch springform pan with two layers of overlapping parchment paper.
2. Beat the softened cream cheese and sugar in a large bowl on medium speed until completely smooth, about 3 minutes.
3. Add the eggs one at a time, mixing on low speed until just incorporated after each addition.
4. Whisk the matcha powder with a small amount of the heavy cream until smooth, then stir it into the remaining cream.
5. Pour the matcha cream mixture and vanilla into the cheese batter, mixing until smooth.
6. Sift the flour over the batter and fold gently with a spatula until no white streaks remain.
7. Pour the batter into the prepared pan and tap it firmly on the counter to release air bubbles.
8. Bake for 45-50 minutes, or until the top is deeply browned and the center still has a slight jiggle.
9. Cool in the pan completely to room temperature, then refrigerate for at least 6 hours before slicing.