Simple Basque Baked Cheesecake, rich cheese with smooth, cool and dense texture.

Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Simple Basque Baked Cheesecake, rich cheese with smooth, cool and dense texture. Cooking detailed steps

Whip 210g cream cheese evenly with an electric mixer, remember to take it out of the refrigerator in advance and let it soften at room temperature.

Add 70g white sugar, whip evenly with an electric mixer.

Add one egg yolk, continue to whip slightly.

Beat 2 eggs, add gradually and whip evenly.

Add 120ml whipping cream, mix well.

Sift in 10g cake flour, mix well.

Dissolve 3g matcha powder in 10g hot water, it’s best to use a matcha whisk, but stirring with a spoon works too.

Divide all liquids into 2 equal parts.

Add matcha liquid to half of the prepared cake batter, mix well.

Pour both cake batters into the prepared mold, I used an 8-inch springform pan which is a bit large, a 6-inch pan would be better for this recipe, line the mold with parchment paper.

Preheat the oven to 220°C, bake for 20 minutes.

While baking the cake, prepare 10g honey mixed with 10g warm water, set aside.

Remove the baked cake, brush with a layer of honey water.

Let the cake cool, then refrigerate for 24 hours.

Finished, time to take photos O(∩_∩)O

The cheese is rich, smooth, cool, and dense.

Baked to a slightly crispy crust, making it irresistible bite by bite. Although it’s a calorie bomb, it’s definitely worth a try.