Matcha Basque Cheesecake
Vegetarian
Oven-baked
Creamy, melt-in-the-mouth and lightly caramelised on top: Basque cheesecake goes green! At Nōka, we wanted to reinvent this great classic with our Matcha Pâtissier, for just the right grassy note. A simple recipe in just a few steps that could well become your autumn classic 🍵🍰
Ingredients
- 500g of cream cheese at room temperature
- 100 g of sugar
- 15 g of Matcha Pâtissier
- 15 g of flour
- 10 g of cornflour
- 3 eggs
- 25cl of whole whipping cream
- 1 pinch of salt
Method
- Preheat your oven to 245°C and line a small tin with baking paper.
- Mix the cream cheese with the sugar until very smooth.
- Add the eggs one at a time, mixing after each addition.
- In a bowl, mix the matcha, flour and cornflour, then sift it all into the mixture to avoid lumps. Mix until combined.
- Gradually pour in the cream and mix gently until the batter is completely smooth.
- Pour into the tin and bake for about 30 minutes at 245°C. The top should be nicely browned, while the centre should still be slightly wobbly when it comes out of the oven.
- Leave to cool, then refrigerate before serving. And whatever you do… save us a slice 🫠
