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👶 Theresa’s SiliconeBabyHome
👶 Theresa’s SiliconeBabyHome
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Monday 23 March 2026 06:10:10 GMT
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Earl Grey Matcha Basque Cheesecake 🍵🍃 Happy New Year, everyone 🎉 It’s the first recipe of the year and I made this beautiful Earl Grey Basque cheesecake with a matcha mousse topping. 🍰  Honestly, who can resist such a dreamy dessert that’s creamy, fragrant and perfectly paired with matcha? Hehehe 🍃  Ingredients: Earl Grey Basque Cheesecake  - 700g cream cheese - 220g sugar - 1 tsp vanilla extract - 4 large eggs - 300g heavy cream - 7g earl grey leaves - 15g flour - 15g cornstarch Matcha Mousse - 130ml hot milk - 12g matcha powder - 8g gelatin sheets - 300 ml heavy cream - 35g sugar - 18cm / 7 inch cake pan  Instructions:  1. Heat the heavy cream until just steaming, add 7 g loose Earl Grey tea and vanilla, cover, steep 10–15 minutes, strain, and cool. 2. Preheat the oven to 220 °C (430 °F), top/bottom heat, rack in the middle. 3. Mix cream cheese and sugar until smooth. 4. Add eggs one by one, mixing just to combine. 5. Add the cooled Earl Grey cream and mix gently. 6. Sift in the flour and cornstarch, mix briefly, then strain the batter into the prepared pan. 7. Bake 35–45 minutes until deeply browned with a jiggly center. 8. Cool 30–60 minutes, then chill overnight. 9. For the matcha mousse, soak gelatin sheets in cold water. 10. Mix matcha with hot milk (80°C) until smooth, then stir in the softened gelatin until dissolved. 11. Whip heavy cream with sugar to soft peaks, then gently mix in the matcha mixture until smooth. 12. Pour over the chilled Basque cheesecake and refrigerate for at least 2 hours. 13. Dust with matcha powder and serve. #basquecheesecake #earlgrey #matcha #cheesecake
Earl Grey Matcha Basque Cheesecake 🍵🍃 Happy New Year, everyone 🎉 It’s the first recipe of the year and I made this beautiful Earl Grey Basque cheesecake with a matcha mousse topping. 🍰 Honestly, who can resist such a dreamy dessert that’s creamy, fragrant and perfectly paired with matcha? Hehehe 🍃 Ingredients: Earl Grey Basque Cheesecake - 700g cream cheese - 220g sugar - 1 tsp vanilla extract - 4 large eggs - 300g heavy cream - 7g earl grey leaves - 15g flour - 15g cornstarch Matcha Mousse - 130ml hot milk - 12g matcha powder - 8g gelatin sheets - 300 ml heavy cream - 35g sugar - 18cm / 7 inch cake pan Instructions: 1. Heat the heavy cream until just steaming, add 7 g loose Earl Grey tea and vanilla, cover, steep 10–15 minutes, strain, and cool. 2. Preheat the oven to 220 °C (430 °F), top/bottom heat, rack in the middle. 3. Mix cream cheese and sugar until smooth. 4. Add eggs one by one, mixing just to combine. 5. Add the cooled Earl Grey cream and mix gently. 6. Sift in the flour and cornstarch, mix briefly, then strain the batter into the prepared pan. 7. Bake 35–45 minutes until deeply browned with a jiggly center. 8. Cool 30–60 minutes, then chill overnight. 9. For the matcha mousse, soak gelatin sheets in cold water. 10. Mix matcha with hot milk (80°C) until smooth, then stir in the softened gelatin until dissolved. 11. Whip heavy cream with sugar to soft peaks, then gently mix in the matcha mixture until smooth. 12. Pour over the chilled Basque cheesecake and refrigerate for at least 2 hours. 13. Dust with matcha powder and serve. #basquecheesecake #earlgrey #matcha #cheesecake

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