Matcha Basque Cheesecake

Preparation

1.Crumple a sheet of parchment paper, then line your mold with it. Preheat the oven to 230°C. In a bowl, whisk together the sugar, matcha, and cornstarch.
2.In a large bowl, beat the cream cheese until smooth and creamy. Add the powder mixture and mix well.
3.Incorporate the beaten eggs in 3 additions, mixing well after each. Finally, add the liquid cream and mix until a homogeneous mixture is obtained.
4. Pass the mixture through a fine sieve to obtain a perfectly smooth, lump-free texture.
5.Pour the mixture into the lined mold. Bake at 230°C for 40 to 45 minutes, until a nice golden brown color is achieved on the surface. The center should still tremble slightly when removed from the oven.
6.Let cool to room temperature, then refrigerate overnight before serving.