Green basque cheesecake for Easter is already so iconic that it’s hard to imagine the holidays without it.
From the first bite it wins the hearts of even those who have not tried matcha before.
If you haven’t yet made this insanely delicious cheesecake, this is your moment!
Cheesecake ingredients
- 800 g sandwich cheese
- 300 ml 30% creamer
- 150 g sugar
- 20 g of Moya Matcha Traditional tea
- 5 eggs
- 30 g potato starch
Glaze ingredients
- 150 g white chocolate
- 5 g Moya Matcha Traditional tea
Preparation
- Prepare all the ingredients. Take the cheese and eggs out of the refrigerator so that they are at room temperature. Prepare a baking pan with a diameter of 20 cm. Line it with baking paper, which should extend over the edges of the mold.
- In a large bowl, place the sandwich cheese, sift the matcha through a sieve and mix. Add sugar and eggs. Pour in the cream cheese and mix thoroughly. Add potato starch and stir until ingredients are combined.
- Pour the cheese mixture into the prepared mold.
- Preheat the oven to 220°C.
- Bake the cheesecake for 40-50 minutes, until the top is firmly browned and the center is slightly quivering.
- Turn off the oven and let the cheesecake cool inside.
- Take the cheesecake out of the oven and put it in the refrigerator for at least 4 hours, preferably overnight.
- Preparation of the topping: melt chocolate in a water bath, then sift matcha and mix. Pour the chocolate over the finished cheesecake. Additionally, decorate the top with flaked almonds and edible gold.
Itadakimasu! Enjoy!
