No Sugar Super Creamy Matcha Basque Cheesecake

In a bowl, soften the room-temperature cream cheese with a whisk until smooth.

Add allulose powder to the cream cheese and mix gently until well combined.

Add the eggs to the mixture. First, mix with a spatula to prevent incorporating too much air, then finish with a whisk to ensure it's smooth.

In a separate small bowl, dissolve the matcha powder in warm water to create a smooth paste.

Add the matcha paste to the heavy cream and whisk until fully combined.

Pour the matcha cream into the cheese mixture and gently fold with a spatula until the batter is a uniform green color.

Strain the batter through a fine-mesh sieve into a container to remove any lumps for a smoother texture.

Pour the strained batter into a parchment-lined mini round pan.

Tap the pan firmly on the counter a few times to release air bubbles, then use a skewer to pop any remaining bubbles on the surface.

Bake in an oven preheated to 230°C. Bake at 220°C for 15 minutes.

Once baked, remove the cheesecake from the oven and let it cool completely at room temperature.

After cooling, cover tightly with plastic wrap and refrigerate for at least half a day to set before serving.