Matcha Basque Cheesecake / Gluten-Free
Looking for a dessert that's both luscious and guilt-free? You'll love this matcha basque cheesecake. Not only is it easy to prepare, but it also has fewer calories because it uses Greek yogurt.
･･･ 334 Calories
･･･ 139 mg
･･･ 26 g
･･･ 9 g
･･･ 15 g
･･･ 1 g
･･･ 107 mg
Preparation: ・Prepare a baking sheet that's slightly bigger than the mold. Wet slightly, crumple, and place it in the cake mold. ・Pre-heat the oven to 464°F (240 °C).
Whisk the cream cheese that's been kept at room temperature.
Whisk in Greek yogurt.
Whisk in fresh cream.
Add the A ingredients and whisk.
Add the B ingredients and whisk.
Pour the batter into the cake mold. Bake at 446°F (230 °C) for 30 minutes.
Let the cake cool at room temperature before placing it in the refrigerator. We recommend keeping the cake in the fridge for at least 3 hours. The cake will expand in the first few hours and then shrink after 3 hours.
- You can substitute rice flour with wheat flour in the same amount.
- Wheat flour contains less sugar, so adjust the amount by adding 10g more if you like your cake sweet.