Matcha Basque Cheesecake with Matcha and White Chocolate Sauce

PART 1: Cheesecake

Ingredients
670 g cream cheese
250 g sugar
6 tsp (12 g) Pure Matcha, sifted
4 eggs
300 g heavy cream
30 g all-purpose flour, sifted

Preparation

1. Preheat the oven to 220 °C. Line a 20-cm cake pan with parchment paper.

2. Place the cream cheese in a large bowl and stir until smooth.

3. In a second bowl, mix the sugar and matcha.

4. Add half of the sugar-matcha mixture to the cream cheese and stir. Then add the remaining half and stir again until the mixture is smooth.

5. Crack the 4 eggs into a separate bowl. Then gradually add them to the cream cheese mixture and stir well.

6. Add the heavy cream and stir.

7. Add the sifted all-purpose flour and stir again until the mixture is as smooth as possible.

8. If there are still small lumps, strain the mixture through a sieve.

9. Pour the mixture into the prepared cake pan.

10. Bake the cheesecake for 40 minutes until the surface is dark and golden brown.

11. Let the cake cool at room temperature. Then cover and refrigerate overnight.


PART 2: Matcha Sauce

Ingredients
120 g white chocolate
3 tsp (6 g) Pure Matcha, sifted
120 g heavy cream
1 pinch of salt

Preparation

1. For the sauce, melt the white chocolate.

2. Sift in the matcha and stir until smooth.

3. Add the heavy cream and salt and stir well.

4. Cut the cheesecake with a hot knife, pour the sauce over it, and enjoy.