Matcha basque burnt cheesecake

• 500g cream cheese, at room temperature
• 150g granulated sugar
• 3 large eggs, at room temperature
• 250ml heavy cream
• 20g matcha powder (ceremonial grade preferred)
• 20g cake flour or all-purpose flour
• 5 ml vanilla extract
• 1 ml salt

1. Preheat your oven to 425°F (220°C). Line a 6-inch or 7-inch round springform cake pan with two layers of parchment paper, making sure the paper extends at least 2 inches above the rim.
2. In a large bowl, beat the cream cheese and sugar together until smooth and creamy with no lumps.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate small bowl, whisk together the matcha powder and flour. Gradually add a bit of the heavy cream to the matcha mixture to create a smooth paste, then stir in the rest of the cream, vanilla, and salt.
5. Pour the matcha cream mixture into the cream cheese batter and whisk until fully combined and the color is uniform.
6. Pour the batter into the prepared pan and tap it on the counter to release air bubbles.
7. Bake for 25-30 minutes until the top is dark brown and burnt-looking, but the center still has a significant jiggle.
8. Let the cheesecake cool completely in the pan on a wire rack. Refrigerate for at least 4 hours, or overnight, before slicing and serving.

Serve chilled with a dollop of lightly sweetened whipped cream or a dusting of extra matcha powder. Pairs beautifully with a cup of hot green tea or an espresso.