If you’re a matcha girl (or guy) but also trying to hit your protein goals, this one is for you. This Matcha Basque Cheesecake is rich, creamy and packed with that earthy, almost nutty matcha flavour that tastes so good with the sweet cheesecake base.
It’s low calorie, high protein, and still gives you that full-fat cheesecake texture without feeling “healthy” in a sad way. Cold from the fridge, the matcha flavour gets even deeper and creamier, and paired with the burnt top? Literally the perfect balance of bitter, sweet, and indulgent.
Nutrition:
- for whole cake: 330 calories, 25g protein
- per slice (6 slices): 55 calories, 4g protein
Matcha Basque Cheesecake
Servings 1
Calories 330kcal
Equipment
- 1 x 4 Inch Cake Tin
Ingredients
- 120 grams light cream cheese
- 80 grams greek yoghurt
- 30 grams sweetener (I use Stevia)
- 1 egg
- 3 grams corn starch
- 5 grams matcha powder
Instructions
- All of your ingredients to a mixing bowl and whisk together until the batter is silky smooth and evenly green, with no lumps remaining.
- Pour the batter into a lined 4-inch cake tin. Give the tin a few light taps against the bench to remove any trapped air bubbles.
- Air fry at 180°C for around 16 minutes, until the top develops a deep golden-brown colour with slightly burnt edges, while the centre remains slightly wobbly.
- Leave the cheesecake to cool completely at room temperature before transferring it to the fridge to chill for at least 1 hour. This helps the cheesecake set properly and gives it that rich, creamy matcha flavour and texture.
Video
Notes
If using an oven for this recipe, bake at 200°C (fan-forced: 190°C) for 18–20 minutes or until the top is deeply golden and slightly ‘burnt’ while the centre still has a slight jiggle.
If using a 6-inch cake tin, double the recipe and bake at 200°C (fan-forced: 190°C) for 26 minutes
If using an 8-inch cake tin, quadruple the recipe and bake at 200°C (fan-forced: 190°C) for 40 minutes.