I love a classic vanilla burnt basque cheesecake, but I also love the rich and aromatic flavour of matcha. So when you can’t choose between two flavours, why not have both?
INGREDIENTS
For the cheesecake base:
500 g cream cheese, softened and room temperature
170 g raw sugar (ground to granulated fineness, or you can also use granulated sugar)
225 eggs (~4 eggs), room temperature
255 g heavy cream
For the vanilla mixture:
373 g cheesecake base
7 g vanilla bean paste
5 g cornstarch
For the matcha mixture:
746 g cheesecake base
7 g matcha
3 g cornstarch
METHOD
- Preheat your oven to 250C (480F) convection fan.
- Prepare a 7″ cake pan (with a removable bottom) by buttering and lining with parchment paper. Set aside.
- In a bowl, mix the cream cheese (room temperature) until soft. You can do this with a spatula, or if you’re using a stand-up mixer, use the paddle attachment.
- Add the raw sugar and mix until fully dissolved. You can check by rubbing a little of the mixture between your fingers, and you shouldn’t feel any sugar granules.
- In a separate bowl, whisk the eggs. Then mix the eggs into the cream cheese mixture in 3-4 additions, fully incorporating the eggs each time. Whisking the eggs separately helps to reduce the amount of air that gets whipped into the final mixture.
- Divide the cheesecake base mixture into 1/3 (373g) for the vanilla portion; and into 2/3 (746g) for the matcha portion. Don’t worry if your measurements are off by 5g or so.
- For the vanilla mixture, add the vanilla bean paste and sift in the cornstarch, and mix thoroughly. Pass the mixture through a sieve to remove any lumps and tap the bowl again the remove any air bubbles. Then pour the mixture into a piping bag for later.
- For the matcha mixture, sift in the matcha and cornstarch, and mix thoroughly. Pass the mixture through a sieve directly into the prepared cake pan. Tap the pan to remove any air bubbles.
- Taking the vanilla mixture, slowly pipe the mixture into the matcha mixture starting from the centre and working your way towards the outer edge in a circular motion. Give the cake pan a couple more taps to remove any additional air bubbles.
- Bake for 25 mins or until the top has turned dark brown. The edges should be set, but the centre should still be soft and jiggly.
- Once out of the oven, rest at room temperature until the cheesecake is fully cooled. Then refrigerate overnight and enjoy the next day!
dori mori bakery 