This two-layered Matcha Basque Burnt Cheesecake topped with a Strawberry Mousse is the best dessert to celebrate Spring’s arrival in Vancouver. Matcha and strawberries are always a great pairing, and the contrasting flavors are addicting. Adding a mousse on top of a basque cheesecake creates an obvious difference in texture as well.
What is Basque Burnt Cheesecake?
Basque Burnt Cheesecake (or Basque Cheesecake) is originated from Spain. It is a crustless cheesecake that is baked at a high temperature to form a caramelized burnt surface and creamy inside. It is traditional to have a more solid texture, but you may also find recipes that have a custard-like center. And I prefer going for a more solid and creamy texture.
Can I turn this recipe into different flavors?
Yes! A big YES! As usual, my recipes are flexible, and you can be creative in turning them into different flavors. Some of my favorite combinations are black sesame basque cheesecake with matcha mousse, chocolate & espresso, purple yam & taro. You can even make a tiramisu flavor.
Matcha & Strawberry Basque Cheesecake
- Hand Mixer
- Silicone Spatula
Matcha Basque Cheesecake
- 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
- 210 g strawberries frozen or fresh
- 50 g sugar
- 2 tbsp water
- 2 tsp gelatin powder
- 200 g whipping cream
To prepare basque cheesecake:
- Preheat the oven to 220 °C or 425 °F.
- Line the cake pan with two layers of parchment paper. Make sure the parchment comes at least 2″ above the top of the pan on all sides. It is okay to pleat the parchment because the cake should come out with a non-perfect clean, smooth edge.
- In a small bowl, sift the matcha powder. Add hot water. Mix until combined. Set aside.
- In a large bowl, whisk the softened cream cheese until creamy.
- Add icing sugar. Continue to whisk until all sugar is dissolved and combined into the cream cheese.
- Add 1 egg at a time. Turn on low speed to whisk until combined, before adding another one. Don't forget to add the extra egg yolk as well. The texture of the cream cheese mixture should be creamy and light.
- Add matcha mixture (from step 1) into the batter. Use a spatula to mix until combined.
- Add whipping cream. Use a spatula to mix until combined.
- Sift in corn starch. Use a spatula to mix until combined.
- Pour the cake batter into the lined cake pan. Even it out with a spatula. Tap the pan lightly to get rid of the air bubbles.
- Bake the cake for 25 minutes in the preheated oven. Turn up the oven to 240 °C or 464 °F and bake for another 10 minutes. The heat from ovens varies, so check on the cake to make sure the surface is slightly burnt. Add on the baking time by every 5 minutes if necessary.
- The cake will be slightly jiggly, but that is normal. Let the cake sit in the pan until room temperature. The cake will fall drastically during this time. Do not remove it from the mold yet.
To prepare strawberry mousse:
- Dice the fresh strawberries, or add the frozen strawberries directly into a saucepan. Add sugar and water.
- Boil the mixture on medium heat, stir until sugar is melted. Turn to medium-low heat to simmer the strawberry mixture, until the strawberries are mushy. Stir constantly. Frozen strawberries will take a longer time, approximately 10-15 minutes.
- Continue to simmer until the moisture evaporates and the strawberry jam starts to thicken. You must stir constantly to prevent burning. Once the jam thickens, remove the saucepan from heat. Set aside.
- In a small bowl, add cold water and gelatin powder. Place the bowl in a bowl of hot water and stir until the gelatin powder is dissolved. The mixture should be clear.
- Pour the gelatin mixture directly into the strawberry jam. Stir until combined. You would want to stir immediately; otherwise, small pieces of gelatin will form in the jam. Set aside.
- In a large bowl, add whipping cream. Whisk the whipping cream until it starts to thicken. Add strawberry jam. Continue to whisk in medium-high speed, until a medium peak is formed.
- Pour the desired amount of strawberry mousse onto the cooled-down matcha basque cheesecake, directly into the cake pan. This recipe allows room for extra mousse, as some of you may like a thicker layer, but you don't need to add all of them. Even it out with a spatula.
- Put into the fridge and leave it for at least 2 hours, or best overnight. Ready to serve.
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Disclosure: matcha powder is gifted by Matcha Ninja.