Basque Cheesecake Genmaicha

Serves: 1
Time: 10 minutes active, with optional overnight cold steeping for the cold brew

Ingredients (1 serving)

For the Genmaicha cold brew

• 7g Matcha Iri Genmaicha loose-leaf tea
• 350ml room-temperature water

For the cheesecake cream

• 30g cream cheese
• 15g milk
• 40g heavy cream
• 10g syrup or sugar
• A pinch of salt

For the garnish

• Cane sugar, for torching
• Shortbread cookie crumble
• Honey

⸻

Instructions

1. Add 7g of Matcha Iri Genmaicha and 350ml of room-temperature water to a container. Cover and leave in the fridge overnight for the best aroma and flavour.
    Short on time? Steep the tea for 5 minutes, then let it cool completely before using.
2. Add the cream cheese and milk to a bowl and mix until smooth. If the cream cheese is too firm, microwave it for about 5 seconds to soften it first.
3. In a separate bowl, add the heavy cream, syrup or sugar, and a pinch of salt. Whip until fluffy, then gently fold into the cream cheese mixture until smooth and creamy.
4. Dip the rim of the glass in honey to act as glue, then coat it with the crumbled shortbread cookies. Fill the glass with the cold-brewed Genmaicha, then spoon the cheesecake cream on top.
5. Sprinkle cane sugar evenly over the cream and use a kitchen torch until the sugar caramelizes and forms a golden, crackly top.
6. Crack through the brûléed top and enjoy!