Matcha & Strawberry Basque Burnt Cheesecake
Celebrate the arrival of Spring in Vancouver with our delectable two-layered Matcha Basque Burnt Cheesecake topped with Strawberry Mousse. The harmonious blend of matcha and strawberries offers an addictive contrast of flavors. Adding the creamy mousse atop the Basque cheesecake creates a delightful textural difference that elevates this dessert to new heights.
What is Basque Burnt Cheesecake?
Basque Burnt Cheesecake, also known simply as Basque Cheesecake, hails from Spain. This crustless delight is baked at high heat, creating a beautifully caramelized burnt top while maintaining a creamy interior. While some versions lean towards a custard-like center, I personally favor the solid yet creamy texture of the traditional recipe.
Can I turn this recipe into different flavors?
Absolutely! This recipe is incredibly versatile and can easily be adapted into various delicious flavors. Some fantastic combinations to try include black sesame Basque cheesecake with matcha mousse, chocolate and espresso, purple yam and taro, and even a tantalizing tiramisu flavor. The options are endless, so feel free to unleash your creativity and experiment with different flavor profiles!
Key Ingredients
For the Basque Cheesecake:
- Cream Cheese, room temperature: Provides the creamy base for the cheesecake.
- Icing Sugar: Adds sweetness and helps to achieve a smooth texture.
- Eggs, room temperature: Bind the ingredients together and contribute to the cake’s structure.
- Egg Yolk: Adds richness and helps to emulsify the batter.
- Matcha Powder, sifted: Infuses the cake with vibrant green tea flavor.
- Hot Water: Used to dissolve the matcha powder.
- Whipping Cream: Adds richness and contributes to the light and airy texture.
- Corn Starch: Helps to thicken the batter and stabilize the cheesecake.
For the Strawberry Mousse:
- Strawberries, frozen or fresh: Provides the fruity flavor and vibrant color.
- Sugar: Sweetens the mousse and balances the tartness of the strawberries.
- Water: Used in cooking the strawberries and dissolving the gelatin.
- Gelatin Powder: Sets the mousse and gives it a smooth, creamy texture.
- Whipping Cream: Whipped to stiff peaks and folded into the strawberry puree for a light and fluffy mousse.
Matcha & Strawberry Basque Burnt Cheesecake
Equipment
- Oven
Ingredients
Basque Cheesecake Base
- 340 g cream cheese room temperature
- 85 g icing sugar
- 3 large eggs room temperature
- 1 egg yolk
- 15 g matcha powder sifted
- 30 g hot water
- 200 g whipping cream
- 8 g corn starch
Strawberry Mousse
- 210 g strawberries frozen or fresh
- 50 g sugar
- 2 tbsp water
- 2 tsp gelatin powder
- 200 g whipping cream
Instructions
- Preheat your oven to 220°C (425°F). Line a cake pan with two layers of parchment paper, ensuring the parchment extends at least 2 inches above the pan on all sides.
- In a small bowl, sift the matcha powder and add hot water. Whisk until combined and set aside.
- In a large bowl, whisk the softened cream cheese until creamy. Add icing sugar to the cream cheese and whisk until fully combined.
- Add one egg at a time, whisking on low speed until each egg is fully incorporated. Don’t forget to add the extra egg yolk.
- Add the matcha mixture to the batter and mix with a spatula until combined. Pour in the whipping cream and mix with a spatula until fully combined.
- Sift in the corn starch and mix until fully incorporated.
- Pour the cake batter into the lined cake pan, smooth the top with a spatula, and tap the pan lightly to release any air bubbles. Bake for 25 minutes, then increase the temperature to 240°C (464°F) and bake for another 10 minutes, or until the surface is slightly burnt. Adjust baking time as needed.
- The cake will be slightly jiggly. Let it cool in the pan to room temperature, during which it will fall drastically. Do not remove it from the mold yet.
To Prepare Strawberry Mousse:
- Dice fresh strawberries or add frozen strawberries directly into a saucepan with sugar and water. Boil on medium heat until the sugar melts, then simmer on medium-low heat until the strawberries are mushy, stirring constantly (about 10-15 minutes for frozen strawberries).
- Continue simmering until the moisture evaporates and the strawberry jam thickens. Stir constantly to prevent burning. Once thickened, remove from heat and set aside.
- In a small bowl, mix cold water and gelatin powder. Place the bowl in hot water and stir until the gelatin dissolves and the mixture is clear. Pour the gelatin mixture into the strawberry jam and stir immediately to combine.
- In a large bowl, whisk the whipping cream until it starts to thicken. Add the strawberry jam and continue whisking on medium-high speed until medium peaks form.
To Assemble:
- Pour the desired amount of strawberry mousse onto the cooled matcha basque cheesecake in the cake pan. Even out with a spatula. There may be extra mousse, depending on your preference for layer thickness.
- Refrigerate for at least 2 hours, or best overnight. Serve chilled.
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