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Hi everyone :)
This week's video is chocolate and matcha flavored basque burnt cheesecake.

I uploaded a video of Basque Cheesecake a few years ago.
(I think it was like 4 years ago...Time so flies lol)
I hadn't made it in a while but it just came up in my mind so I made it with chocolate and matcha flavor.

The recipe I posted before had no flour at all and had a very high cream cheese content.
Compared to that recipe, it has a relatively high moisture content and a little starch.
It is more like a gooey cheesecake and has a creamy texture in the center.
This recipe is so delicious because it feels like eating chewy chocolate and matcha flavored ice cream.
Try making it and you won't regret :)



▶Ingredients (for 1 15cm high round bottle)

[Choco Basque Cheesecake] - I made it with a spatula and bowl
-350g Cream cheese
-90g granulated sugar
100g whole eggs
20 g egg yolks
5g cornstarch
9g cocoa powder
180g heavy cream
100g dark chocolate chocolate (55% cacao content)

1) Press the room-temperature cream cheese with a spatula and loosen it well without lumps.
2) Add sugar and mix with a spatula until the sugar dissolves, removing lumps.
3) Sift cornstarch and cocoa powder and mix with a whisk without lumps.
4) Mix room temperature whole eggs and yolks well and mix without lumps.
5) Add melted dark couverture chocolate and emulsify well with a whisk.
6) Add heavy cream at room temperature and mix with a whisk.
7) After straining the finished batter through a sieve, pour it into a mold lined with parchment paper.
8) Bake in a preheated oven at 230 degrees Celcius(446℉) for 23 minutes. (Wizwell Lumi oven/ top and bottom heating + convection mode)
The center may flow like liquid or be overcooked depending on baking time, so try baking several times to find the right time and temperature for your own oven.
9) Cool at room temperature until lukewarm, then cool in the refrigerator for at least 7 hours.

[Matcha Basque Cheesecake] - I made it with a food processor (You can also make it with a spatula and a bowl.)
400g cream cheese
100g granulated sugar
100g whole egg
20 g egg yolk
5g cornstarch
13g matcha powder
220g heavy cream
4g vanilla extract

1) Beat the cream cheese at room temperature with a food processor without lumps.
2) Add sugar and mix well with a food processor without lumps.
3) Add cornstarch and matcha powder and mix well without lumps with a food processor.
4) Stir in room temperature whole eggs and yolks, and mix well with a food processor without lumps.
5) Add heavy cream at room temperature and mix well without lumps with a food processor.
6) After straining the finished batter through a sieve, pour it into a mold lined with parchment paper.
7) Bake in a preheated oven at 230 degrees Celcius(446℉) for 23 minutes. (Wizwell Lumi oven/ top and bottom heating + convection mode)
The center may flow like liquid or be overcooked depending on baking time, so try baking several times to find the right time and temperature for your own oven.
8) After cooling at room temperature until lukewarm, cool in the refrigerator for more than 7 hours.


*Storage: Can be frozen for 2 weeks, refrigerate for 3-4 days in the food container.



Products used
(These links are affiliates.)
Egg: Large size (about 50g without shell)
Heavy Cream: Trader Joe's (36% Fat, Not Organic)
Cocoa Powder : https://amzn.to/44f3vrQ
Matcha Powder: https://amzn.to/3N9h31T
Vanilla Extract : https://amzn.to/44f2JuW
Cream Cheese : https://amzn.to/3Lv124Y
Food processor: https://amzn.to/40GoBwe
Chocolate: https://amzn.to/3oAwQwi



instagram:  / jadore________  
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