Matcha Basque cheesecake recipe

Name: Matcha Basque cheesecake
Yield: Serves 12
Ingredients: 1 tsp olive oil, for greasing; 600g full-fat soft cheese; 230g caster sugar; 2 tbsp pure matcha tea powder; 5 eggs, lightly whisked; 175ml whipping cream; 25g plain flour; 150g pack raspberries

Created by The Tesco Recipes team

This burnt Basque cheesecake has everything you love about the classic Spanish dessert – a caramelised top and a rich, creamy centre – with a matcha twist. The matcha powder adds a subtle bittersweet note and a beautiful green hue. Served with fresh raspberries, it's an easy make-ahead dessert that's guaranteed to impress.

See method

Serves 12
Takes 1 hr 10 mins, plus cooling and chilling
286 calories / serving

Vegetarian

Shop your ingredients

Tesco Olive Oil 250Ml
1 tsp olive oil, for greasing
£3.10
£12.40/litre
Tesco Soft Cheese Plain Full Fat 200G
600g full-fat soft cheese
£1.30
£6.50/kg
Silver Spoon Caster Sugar 1Kg
230g caster sugar
£2.25
£2.25/kg
Perfect Ted Ceremonial Grade Matcha 30g
2 tbsp pure matcha tea powder
£9.95
£331.67/kg
Tesco British Barn Eggs 10 Pack
5 eggs, lightly whisked
£1.70
£0.17/each
Tesco British Whipping Cream 300Ml
175ml whipping cream
£1.70
£5.67/litre
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
25g plain flour
£0.70
£0.47/kg
Tesco Raspberries 150G
150g pack raspberries
£2.25
£15.00/kg

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Lightly brush the inside of a 20cm round, loose-bottomed cake tin with the oil and double-line the base and sides with baking paper, allowing the paper to rise 5cm above the sides.
In a mixing bowl, beat the soft cheese, sugar and matcha powder with a spatula or wooden spoon for 2 mins until smooth and lump-free.
Gradually add the eggs, beating well between each addition. Slowly pour the cream in down the side of the bowl, continuing to mix. Sift over the flour and a pinch of salt and fold through.
Pour the batter into the prepared tin and tap the sides firmly to remove any air bubbles. Bake in the middle of the oven for 45-50 mins until it has a burnished top and the edges are set but there is still a slight wobble in the centre. Cool completely in the tin (be warned: it will collapse in the centre), then chill in the fridge for 2 hrs or overnight.
Remove from the tin and peel off the paper. Slice with a sharp knife and serve with raspberries.

Tip: Aim to have all your ingredients at room temperature before you start; cold ingredients don’t mix well and can cause the cheesecake to split.