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Matcha basque cheesecake

• Alexina Anatole

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Serves 8 - 10

Easy

Prep: 10 mins

Cook: 35 mins - 40 mins

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Alexina Anatole shares the secret to her perfect matcha Basque cheesecake: a white chocolate ganache to create a beautiful, softly set texture

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This matcha basque cheesecake is the twenty-first in olive talent resident Alexina Anatole's video series, One Good Thing*, for which she shares hacks that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her watermelon, lime and feta checkerboard salad, apéro dînatoire and crispy coconut prawn tacos with avocado crema.*

Alexina says, "This dessert will wobble dangerously when it comes out of the oven, but you have to trust the process. There are lots of cheesecake recipes out there, but I'm convinced the secret to the perfect texture isn't just baking it for the right amount of time, it's the formulation.

"My secret is a chocolate ganache folded through the mix. The cocoa butter is what gives you that perfect texture: unctuous, softly set, never undercooked or too runny. This one's matcha. Grassy, subtly bitter, beautifully hued and it provides a counterpoint to the sweetness. Essential is an overnight rest in the fridge. And that's why this is the perfect dinner party dessert. Make it a day ahead of your guests arriving, and you'll end up with a superior cheesecake without adding to your workload on the day."

Matcha basque cheesecake recipe

Ingredients

GANACHE

• 200g white chocolate

  finely chopped

• 360ml double cream

CHEESECAKE

• 3 x 280g packs full-fat soft cheese

• 100g full-fat crème fraîche

• 140g caster sugar

• 4 eggs

• 40g cornflour

• 2 tbsp high-quality matcha powder

• 1 tsp flaky sea salt

• 2 tsp vanilla bean paste

  to taste

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Method

• step 1

  Heat the oven to 240C/220C fan/gas 9. Roughly press a couple of large pieces of baking parchment – slightly offset from each other – into a springform tin, making sure that the parchment reaches up and slightly over the sides.

• step 2

  To make the ganache, add the chopped chocolate to a medium bowl. Gently heat the double cream in a saucepan over low heat until hot, then pour over the chocolate and stir until fully melted. Set aside.

• step 3

  In a large bowl gently whisk together the soft cheese, crème fraîche and sugar until smooth. Whisk in the eggs, one at a time, followed by the slightly cooled white chocolate ganache.

• step 4

  Sift the cornflour and matcha powder into a separate small bowl, then add the salt. Add 4-5 large spoonfuls of the cheesecake mix and whisk until there are no lumps. Add this thicker mixture back into the main cheesecake mix (use a spatula to ensure you don’t leave any behind), add the vanilla and whisk together until fully combined.

• step 5

  Pour the mix into your prepared tin and bake for 35-40 mins until puffed up and blackened on top but still very jiggly in the middle. If your oven is a bit tame and it’s not looking very dark on top by the 20/25 minute mark, pop it on the very top shelf.

• step 6

  Allow the cheesecake to cool to room temperature (do not remove it from the tin), then chill overnight. Slice and serve straight from the fridge.

Authors

Alexina Anatoletalent resident

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