Matcha Basque Cheesecake | Shimon Otsuka

Small Circle is dedicated to highlighting the people behind the plate and their favorite recipes. Our cookbooks invite you get in the kitchen and start cooking with inspiration from the best chefs in your city!

Today on our blog we are excited to introduce you to chef Shimon Otsuka and his delicious recipe for Matcha Basque Cheesecake.

Meet Shimon Otsuka

Pastry Chef | St. Louis

​Born and raised an hour from Tokyo, Japan, Shimon has followed his passion for pastry from a very young age. Shimon remembers spending countless hours in the kitchen teaching himself how to bake pouring over his favorite cookbooks and diligently helping is mother and father in the kitchen. ​

​At the age of 17, he apprenticed at a pastry shop under a well-known pastry chef - Shinpei Asada. He was hired full-time shortly after starting and worked his way up at the bakery over the course of five years, before deciding to move to the United States.

In St. Louis, Shimon would eventually help lead the bakery for acclaimed pastry chef Nathaniel Reid before moving on to open his own chocolate brand - NOMIS. Shimon has since rebranded and is currently working on a new concept, ENN, a bakery with European and Asian influence.

The name ENN comes from the Buddhist Zen philosophy Enso, meaning circle of life which represents connection and community - a core focus of his new project.

Shimon explains,  “I believe there is more to my career than just making cakes. Engaging and having meaningful relationships with customers is what inspires and motivates me to be the best at what I do.”

Be sure to follow along at @enn_by_shimon

 

Matcha Basque Cheesecake Recipe

By Shimon Otsuka

Ingredients:

  • 20g Neutral Oil

  • 100g White Chocolate

  • 20g Matcha

  • 226g Softened Cream Cheese

  • 60g Sugar

  • 150g Eggs

  • 40g Yolks

  • 50g Mascarpone Cheese

  • 20g Grand Marnier

  • 220g Cream

Directions:

1. With a rubber spatula, mix softened cream cheese and sugar together.

2. Add Mascarpone cheese and switch to a whisk.

3. Add the eggs in increments while whisking gently to create a smooth texture.

4. Continue to add egg yolks while whisking continuously.

5. Stream in the cream and Grand Marnier.

6. Melt white chocolate with neutral oil until 40-45C, then add sifted matcha and mix with a whisk. The mixture will be very thick but smooth. Strain with a fine mesh sift.

7. Pour the chocolate into the cheese mixture and mix until well incorporated.

8. Pour into a 6” pan lined with damp crumpled parchment paper and tap lightly.

9. Bake at 230C for 22-25min until the surface is brown but the center is still soft.

10. Cool completely, then transfer to a refrigerator overnight.

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