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.

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.