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MARBLE MATCHA–MISO BASQUE CHEESECAKE

0:00 INTRO
0:07 BASE MIXTURE
0:55 MATCHA LAYER
1:23 MISO LAYER
2:18 LAYERING
2:34 BAKE
2:52 FINISH

Creamy, swirly, slightly smoky on top, and packed with layers of umami.
If you're into unique flavor combos, this one is for you.

Below is the full recipe so you can follow along while watching the video ↓

INGREDIENTS

BASE MIXTURE:
• 600 g cream cheese (room temperature)
• 165 g sugar
• 4 eggs

MATCHA LAYER:
• 16 g matcha
• 20 g flour
• 160 g cream

MISO LAYER:
• 30 g miso
• 20 g flour
• 160 g cream

FINISHING:
• Basic cream-cheese frosting (a thin layer on top)
• Matcha for dusting

INSTUCTIONS

1. PREPARE THE BASE
Mix cream cheese with sugar until smooth.
Add eggs one at a time, mixing well after each.
Divide the mixture into two bowls.

2. MATCHA LAYER
Sift matcha with flour, mix with cream until smooth.
Combine with one half of the base mixture.

3. MISO LAYER
Mix miso with cream, then add flour.
Combine with the second half of the base mixture.

4. LAYERING
Line a 16 cm ring with parchment.
Pour a little matcha mix into the center, then miso — alternating until both bowls are empty.
Swirl gently with a skewer.

5. BAKE
Bake at 225°C for 30–35 minutes.
The top should be browned, and the center should still wobble.
Cool for at least 6 hours (overnight is best).

6. FINISH & SERVE
Spread a thin layer of cream-cheese frosting.
Dust with matcha. Slice and enjoy that creamy, wobbly texture.

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