Matcha Basque Cheesecake
@cheftosca
This delicious burnt cheesecake is jiggly, smooth and creamy. And the combination of the caramel flavor of the crust and the earthiness of the matcha is incredible!
Easy
70 mn
8
Ingredients
- 650g silken tofu
- 450g La Fraîche from New Roots
- 2.5 tablespoons Matcha Botanicals
- 270g sugar
- 120g starch (tapioca, corn, or potato)
- 1 tablespoon vanilla extract
- 1 pinch of salt
Instructions
- Preheat the oven to 210°C.
- Combine all the ingredients in a high-powered blender and blend until smooth. It may be necessary to scrape down the sides of the blender several times.
- Prepare a 20 cm round cake pan by lining the bottom with baking paper and brushing the sides with butter.
- Pour the blended mixture into the prepared cake pan. Bake for about 1 hour, until the top is dark brown but the cake still jiggles slightly when shaken.
- Allow the cake to cool completely in the pan to room temperature. Once cooled, place in the fridge and chill for at least 2-3 hours before serving.
I love that this cake has a texture similar to mochi, and I love the vibrant green of the matcha!
@cheftosca
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