Matcha basque cheesecake

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You cook this cheesecake at a high temperature so that the top burns. This, along with the matcha, adds a bitter note that offers both visual and flavour contrast to the dense creaminess underneath. It must be made the day before you want to eat it and left overnight in the fridge to set and chill (in fact, it peaks on day three): it’s the secret to the cheesecake’s dense allure. Burnt Cheesecake Packaging Ideas, Basque Cheesecake Recipe, Cheesecake Photography, Pickled Walnuts, Sweets Photography, Matcha Cheesecake, Basque Cheesecake, The Matcha, Food Photography Inspiration

You cook this cheesecake at a high temperature so that the top burns. This, along with the matcha, adds a bitter note that offers both visual and flavour contrast to the dense creaminess underneath. It must be made the day before you want to eat it and left overnight in the fridge to set and chill (in fact, it peaks on day three): it’s the secret to the cheesecake’s dense allure.

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