A Creamy, velvety and smooth, Matcha Basque Cheesecake. There's only a few ingredients needed, no fancy equipment needed and it's quick and easy to whip up. This is the perfect treat to satisfy any dessert cravings so give it a try today!
We’ve used Greek Yogurt instead of full cream in this recipe. This gives the cheesecake a little bit more tartness but still gives you a creamy texture!
Ingredients:
- 3 teaspoons Ceremonial Matcha.
- 4 teaspoons of Cassava Flour. Can be substituted for plain flour.
- 250 grams Cream cheese, softened.
- 250 gram Greek Yogurt.
- 3 eggs.
- 1/3 cup castor sugar. Can be substituted for coconut sugar/white sugar/raw sugar.
- 1/2 teaspoon salt.
How to:
- Add the cream cheese, yogurt and sugar in a large bowl and mix until smooth. You can hand mix or use an electric mixer.
- Add the remainder ingredients and mix until smooth and velvety.
- Line a 6 inch cake tin with baking paper. There's no need to be smooth here! Allow some imperfections in the baking paper because this will create the little folds we want on the side of the cake :)
- Pour the cake mix in and bake at 180 degree for 30 minutes. After 30 minutes, if the cake has not browned at the top, turn on the grill function at 180 degree and let it bake for another 5 minutes. The cake should form the brown crust at the top.
- Allow it to cool down for at least 4 hours or place in the fridge to let it cool down completely before serving.