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.
Nutrition per Serving
- 5.29 oz Cream cheese
- 3.53 oz Greek yogurt
- 3.53 oz Fresh cream
- 1 Egg
- 1.41 oz Sugar
- 1 tbsp Rice flour
- 0.28 oz Matcha powder
- 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.
It takes only about 10 minutes to make this recipe before putting it in the oven!
- 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.