网红人气甜点，巴斯克起司蛋糕。加了抹茶层，除了味道层次更丰富，视觉效果也是锦上添花。巴斯克焦香起司蛋糕这么夯不是没有理由，除了制作零难度，焦香的外皮，搭配内部组织绵密和奶香味浓郁的口感，真的会让人彻底被征服。

材料：
1）奶油奶酪 – 400g
2）白糖 – 120g
3）鸡蛋 – 2 颗
4）蛋黄 – 1 个

抹茶层：
1）鲜奶油 – 135ml
2）抹茶粉 – 10g

原味：
1）鲜奶油 – 135ml
2）玉米粉 – 5g

*玉米粉可以用低筋面粉或中筋面粉代替。
*烤温仅供参考。烤的时候要留意烤箱里的蛋糕状态。如果蛋糕在烘烤的前20分钟完全没有上色，你就必须要要提高烤温，450-460°F/230-240°C。提高烤温后，蛋糕的表面会开始上色。烤好的蛋糕外层会有漂亮的焦糖色泽和糖焦化的香气，不是烤到有焦黑的烧焦味

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Ingredients
1）Cream Cheese – 400g
2）Sugar – 120g
3）Egg – 2
4）Egg yolk – 1 个

Matcha Layer：
1）Whipping Cream – 135ml
2）Matcha Powder– 10g

Original Layer：
1）Whipping Cream – 135ml
2）Corn Flour – 5g

*Corn flour can be replaced with all purpose flour or cake flour.
*The oven temperature is for reference only. Keep an eye on the cake while baking. If the cake doesn’t have a sign of browning at the first 20 mins of baking, increase the temperature to 450-460°F/230-240°C。The top of the cake should start browning after you increase the temperature and it will have a nice caramelized color when it’s done. The top of the Basque burnt cheesecake is burnt but not charred It will have a nice aroma of the caramelized sugar.

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