Matcha Basque Cheesecake

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Line a deep cake tin with crumpled parchment and heat the oven very hot. Fully preheat to 230°C conventional / 210°C fan; bake for about 35 minutes, then use the colour, texture and doneness cue in the step to decide whether it needs a little longer.

3. 3

   Beat cream cheese and sugar until smooth, then mix in eggs one at a time. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

4. 4

   Sift in matcha and cornstarch; stir in cream, vanilla and salt. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

5. 5

   Pour into the tin and bake until dark on top but still wobbly. Fully preheat to 230°C conventional / 210°C fan; bake for about 35 minutes, then use the colour, texture and doneness cue in the step to decide whether it needs a little longer.

6. 6

   Cool fully, then chill before cutting. Cover and refrigerate for at least 2 hours, or until the centre is fully cold and firm enough for the next step.

7. 7

   Use the stated colour and texture cues to confirm doneness, then allow the bake to rest as directed before cutting; slicing too early can make a properly cooked centre seem wet or heavy.