I have seen a Basque Cheesecake, but I’ve never had a chance to
taste one or bake one. I decided to try it though because it seemed easier to
bake than a regular cheesecake and tried a matcha flavor since it’s my youngest
daughter’s favorite flavor! The Basque cheesecake is different from a regular
cheesecake in that it’s more of a custard and has a burnt top. The Basque
cheesecake also has not crust. I did not
have a 6 inch spring form pan, but used instead a 9-inch spring form pan. I
made 3 x the recipe. I also initially baked this at 425 but next time, I may
try to bake it at 450. It took 1 hour 30-40 min to bake this. Maybe at higher
temperatures, it will bake faster. I used 2 pieces of parchment paper to line
the spring form pan. No need to wrap the springform pan in tin foil or bake in
a water bath (which is what I usually do with a regular cheesecake).
Here is what I basically did:
1)
Gather ingredients and
make sure they are at room temperature (used 3x the recipe below because baked
cake in 9 inch springform pan)
2)
Preheat oven and line
springform with 2 sheets of parchment paper
3)
Combined cake flour,
corn starch, matcha powder and salt together
4)
Beat cream cheese and
sugar together
5)
Added all eggs, one by
one
6)
Sifted in the cake flour,
corn starch, matcha powder, and salt combination
7)
Added in the heavy cream
8)
Poured batter in
springform pan
9)
Baked for 1 hour 30-40
min (Update: Baked for 50 min at 450)
Matcha Basque
Cheesecake 抹茶バスクチーズケーキ
• Just One Cookbook
Ingredients
8
oz (1 block) cream cheese
½
cup sugar
2
large eggs
Large egg yolk
1 tbsn matcha powder
4
tsp cake flour
2
tsp corn starch
220
ml heavy whipping cream
1/8
tsp kosher salt (half of this if using table salt)
Preheat
Oven
1.
Preheat the convection oven (with fan) to 450ºF
(230ºC). If you don’t have an oven with fan, preheat the conventional oven to
475ºF (245ºC). If your oven doesn’t get hot very well, you can preheat to the
hottest oven temperature (mine is 550ºF (290ºC)) for 30-60 minutes. As for the
oven rack, I used the middle rack for the convection oven (the fan circulates
the air, so the middle rack is ideal). If you use the conventional oven, move
the rack slightly higher as heat rises and the top of the oven is higher
temperature. However, keep in mind that a 3-inch deep cake pan needs extra
space for rising.
Prepare Cake Pan
1.
Line a 6-inch (15-cm) round cake pan with 2 large sheets of
parchment paper. When you cut 2 sheets of parchment papers, leave at least 2
inches (5 cm) of overhang around all edges. Fold the parchment paper twice to
find the center of the paper.
2. Overlap 2
sheets of parchment paper so the cross/center matches and place them over in
the middle of the pan. Make sure the longer side is against each other. Place
the removable bottom on top.
3. Press down the
removable bottom and the parchment paper, creasing against the bottom of the
cake pan to fit snugly in the pan. Press the paper around the cake pan too.
4. Press down the
removable bottom and the parchment paper, creasing against the bottom of the
cake pan to fit snugly in the pan. Press the paper around the cake pan too.
Make batter
1. Make sure the
cream cheese is at room temperature. If not, microwave the cold cream cheese at
half power (50%) for 45 seconds, or microwave at 15 seconds incremental.
2. Press down the
cream cheese and make it soft. Then add sugar.
3. Combine cream
cheese with sugar by rubbing the mixture with the spatula against the bowl. The
cream cheese will become fluffy and smooth as the sugar granules disappear.
Scrape both bowl and spatula often to ensure that nothing sticks to them and
that there are no lumps.
4. Out of the 3
eggs, you will only need 2 whole eggs and 1 egg yolk. Whisk them well in a bowl.
5. Slowly and
gradually add the beaten egg 2-3 separate times. Don’t add more egg until the
batter is smooth and no lumps, blending COMPLETELY and THOROUGHLY.
6. Frequently
scrape off the batter from the bowl and spatula and make sure there are no
lumps in the batter.
7. Add the rest of
the eggs and blend well.
8. Take out a
small portion of the batter to a clean bowl. I transferred about 2 scoops of
batter.
9. Sift the matcha
a little bit at a time as you stir and blend together. Then sift more and
continue as you finish sifting and blending in all the matcha.
10. Mix all
together and if it’s too thick, add more batter.
11. Blend again
until smooth (no lumps). I added another scoop of batter.
12. Now transfer
the matcha batter back into the main batter.
13. Blend the two
batters very well until it has a smooth consistency.
14. Next, sift the
cake flour and cornstarch into the batter as you stir and blend together. Then
sift more and continue as you finish sifting and blending in all the flour.
Take your time to do this. You don’t want any lumps.
15. Gradually add
heavy cream while you stir. Mix until it’s all combined. Add salt and blend
together.
16. Pour the cake
batter into the prepared pan in one go (avoid stop-and-go) so the air pockets
don’t go in.
17. Tap the cake
pan on the countertop a few times. With a bamboo skewer or toothpick, pop the
air bubbles if there are any, and then run the batter with it to remove any
bubbles.
18. Bake
19. As a
prevention, you can bake the cheesecake on a baking sheet, just in case it
overflows. Mine never did, but I use it as it’s easier to transfer the cake pan
from and to the oven. Transfer the cake pan to the oven and bake at 450ºF
(230ºC) (or 475ºF (245ºC) if conventional oven) until the top is dark
amber/brown and the center is still very jiggly, about 30 minutes (please keep an eye on your cheesecake because every
oven is different). My top doesn’t start becoming dark until close to a
30-minute mark. If you love the “gooey/ oozy” texture and bake for a less amount of time than
I provided, then you must chill before serving. NEVER
overcook the cake by extending the bake time, even though the top doesn't turn dark. You can't fix it
when the texture of the filling curdles from overcooking. You probably need to
adjust the oven temperature (or oven rack or preheating time) next time you
make it.
Cool
Take out the cake when the surface is dark,
burnt color. The cake should wobble when you gently shake the pan. Let the
cheesecake cool in the pan on a wire rack until it reaches room temperature,
about 2-3 hours. Don’t put it on the countertop directly and make sure the air
can go through under the cake pan. You can place it on top of the stovetop, if
it's is not in use.
Chill
Take out the cake when the surface is dark,
burnt color. The cake should wobble when you gently shake the pan. Let the
cheesecake cool in the pan on a wire rack until it reaches room temperature,
about 2-3 hours. Don’t put it on the countertop directly and make sure the air
can go through under the cake pan. You can place it on top of the stovetop, if
it's is not in use.
Serve
Remove the cheesecake from the cake pan and
carefully peel back the parchment paper. If you have chilled the cake, let
stand at room temperature for at least 30 minutes or up to 2 hours before
serving.
Store
You can store the cheesecake in the refrigerator for up to 3
days.
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