Keeping in step with the matcha theme for now and inspired by the Basque Burnt Cheesecake that @siftandsimmer made, I decided to make one for the family over the weekend.

Also, managed to try out a semi-step-by-step video for this up on my IG stories – let me know what you think!

Recipe adapted from siftandsimmer.com

• 200g cream cheese
• 50g caster sugar
• 1 egg
• 1 tsp vanilla essence
• A pinch of salt
• 120g whipping cream
• 12g plain flour (sifted)
• 1 tbsp matcha powder

1. Line a 4″ cake pan with baking paper, crinkling it along the way is part of the process. Let at least 2″ hang over the cake pan.
2. Preheat oven to 205C.
3. Whip cream cheese and sugar together with a paddle attachment.
4. Add egg, vanilla essence and salt.
5. Pour in whipping cream and continue to mix.
6. Add flour and fold in/ continue to mix
7. Set aside half the batter and mix in matcha powder.
8. Pour original batter into the lined cake pan, followed by matcha batter.
9. Bake in oven for 25 minutes and then turn on the grill at level 2 and continue for 5 mins or until the top starts to char. Keep an eye on it during the grilling process.
10. Remove from the oven and let the cake cool. It’s normal for the cake to deflate slightly as it cools.
11. To serve, dust some matcha powder on top. Can be eaten warm or chilled.

#matcha #basquecheesecake #burnt #cheesecake #yummy #foodphotography #instafood #foodstagram #foodie #f52grams