4-inch Raspberry Matcha Basque Cheesecake

To make a Raspberry Matcha Basque Cheesecake, preheat your oven to 200°C (392°F). Squeeze the Cézanne Basque sauce into a 4-inch cake mold and bake for about 30 minutes until the top is browned and the center is slightly jiggly. After baking, let it cool to room temperature and refrigerate for at least 2 hours before serving.

Yes, the Raspberry Matcha Basque Cheesecake can be suitable for gluten-free diets as it primarily uses Cézanne Basque sauce, which does not contain gluten. However, always check the packaging for any potential cross-contamination if you have severe gluten allergies.

If you can't find Cézanne Basque sauce, you can make a homemade Basque cheesecake batter using cream cheese, sugar, eggs, and a splash of heavy cream. For the raspberry and matcha flavors, you can add raspberry puree and matcha powder to the mixture. However, using the sauce simplifies the process and ensures a consistent flavor.

To store leftover Raspberry Matcha Basque Cheesecake, cover it tightly with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze it, but it's best enjoyed fresh for optimal texture and flavor.

For a delightful afternoon tea experience, pair your Raspberry Matcha Basque Cheesecake with a refreshing iced latte or a berry-flavored drink like berry marshmallow ice milk. The creamy texture of the cheesecake complements the rich flavors of coffee and the fruity notes of berry drinks beautifully.