If you have a sweet tooth and crave something both elegant and soul-soothing, the Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe is going to become your new obsession. This cheesecake masterfully combines the creamy richness of classic vanilla cheesecake with the subtle earthiness of matcha green tea powder, all wrapped in a lightly caramelized Basque crust that adds just the right smoky, burnt sugar note. Every bite delivers a harmonious balance of flavors and textures that feels upscale yet comforting—perfect for impressing guests or treating yourself on any occasion.
Ingredients You’ll Need
This indulgent cheesecake comes together with a handful of simple but thoughtfully chosen ingredients. Each one plays a vital role in building the cheesecake’s signature creamy texture, vibrant color, and unforgettable flavor profile. Ready to gather your essentials? Let’s dive in!
- Graham Crackers or Digestive Biscuits: These create a buttery, slightly sweet crust that forms the perfect foundation; gluten-free options work beautifully too.
- Unsalted Butter: Adds richness and helps bind the crust together; coconut oil is a great dairy-free alternative that offers a subtle coconut aroma.
- Cream Cheese (full-fat preferred): The star ingredient that gives the cheesecake its signature luxurious creaminess and tangy depth.
- Granulated Sugar: Sweetens the cheesecake evenly, but you can swap in brown sugar if you want a hint of molasses complexity.
- Eggs: Essential for the structure and silky texture; flax eggs serve as a plant-based substitute without compromising creaminess.
- Heavy Cream: Enhances the cake’s richness and smooth mouthfeel; full-fat coconut milk works as a luscious dairy-free option.
- Vanilla Extract: Brings warm brightness and rounds out the flavor profile; vanilla bean paste is a fantastic choice for extra punch.
- Matcha Powder: Use culinary-grade matcha—it delivers that vivid green hue and unmistakable earthy, grassy flavor that sets this cheesecake apart.
- All-Purpose Flour: Provides a little structure without heaviness; gluten-free flours can be used to keep the recipe accessible.
How to Make Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe
Step 1: Prepare the Crust
Begin by crushing your graham crackers or digestive biscuits into fine crumbs; a food processor makes this quick and effortless. Melt the unsalted butter, then combine it with the crumbs until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan, giving a gentle firm pack to create a stable crust that will contrast beautifully with the creamy filling.
Step 2: Whip the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese until smooth and fluffy—no lumps, please. Gradually introduce the granulated sugar and blend until creamy. Next, add the eggs one by one, mixing just until incorporated to avoid over-whipping. Then pour in the heavy cream and vanilla extract, folding gently to maintain that luscious silkiness.
Step 3: Incorporate Matcha and Flour
Now for the magic touch—the matcha powder! Sift the matcha and all-purpose flour together to prevent any clumps, then fold this vibrant green mixture carefully into the cream cheese batter. The flour helps the cheesecake set perfectly while the matcha infuses it with a fresh, slightly bitter flavor that balances the sweetness wonderfully.
Step 4: Bake with the Basque Twist
Pour your beautifully blended batter over the prepared crust in the pan. Here’s where the Basque twist happens: the cheesecake bakes at a high temperature, encouraging a deeply caramelized, almost burnt top with a crackled finish that’s full of character. Bake at 400°F (205°C) for about 50 minutes until the edges are golden brown and the center still jiggles slightly, promising that melt-in-your-mouth texture.
Step 5: Cool and Chill
Once out of the oven, allow the cheesecake to cool completely at room temperature—this prevents cracks and lets flavors settle beautifully. Then refrigerate it for at least 4 hours, ideally overnight, so it firms up and the flavors meld into that unforgettable, indulgent harmony.
How to Serve Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe
Garnishes
This cheesecake is stunning on its own, but a sprinkle of toasted sesame seeds, fresh berries, or a light dusting of matcha powder elevates its presentation and adds complementary textures. A dollop of whipped cream or a drizzle of honey also enhances the vanilla and matcha flavors without overpowering the delicate balance.
Side Dishes
Pair slices with fresh fruit like sliced strawberries or kiwi to add a juicy, tangy contrast, or serve with a cup of green tea or espresso to echo the sophisticated flavors. Light salads with citrus vinaigrettes can also cleanse the palate beautifully between bites if serving at a gathering.
Creative Ways to Present
For a party or special occasion, consider serving individual mini cheesecakes in ramekins, each topped with edible flowers or gold leaf accents to glam up the experience. Alternatively, slice the cake into rustic wedges and artfully arrange them on a wooden board with an assortment of nuts and dried fruits for an inviting board display.
Make Ahead and Storage
Storing Leftovers
After serving, tightly wrap any leftover Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe in plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and maintain its creamy texture for up to 4 days, though it may slightly mellow in flavor.
Freezing
This cheesecake freezes wonderfully. Slice it into portions, place parchment paper between layers to prevent sticking, and store in a freezer-safe container or ziplock bag. Freeze for up to 2 months, then thaw in the refrigerator overnight before serving to preserve its delicate flavors.
Reheating
We recommend enjoying this cheesecake chilled for the best experience. However, if you prefer it slightly warmer, let slices sit at room temperature for 15-20 minutes before eating or give them a gentle warm-up in the oven at a low temperature for a few minutes—avoid microwaving, which can alter the texture.
FAQs
Can I use a different type of tea powder instead of matcha?
While matcha’s unique flavor and vibrant green color make it ideal for this cheesecake, you can experiment with other finely ground tea powders. However, flavors such as hojicha or genmaicha will change the profile significantly, so expect a different taste and appearance.
Is the Basque twist difficult to achieve?
Not at all! The Basque twist comes down to baking at a higher temperature to caramelize the top, providing a beautiful burnt crust that contrasts with the creamy cheesecake inside. Just watch carefully to avoid overburning beyond the desired caramelization.
Can I make this recipe vegan?
Yes, with some substitutions such as flax eggs for regular eggs, coconut oil instead of butter, full-fat coconut milk in place of cream, and vegan cream cheese alternatives. The texture will differ slightly but the essence of the Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe remains delightful.
What is the best way to measure matcha powder for baking?
Use a fine sifter or mesh sieve when measuring matcha to avoid clumps and ensure an even distribution in your batter. Culinary-grade matcha is preferred for its flavor and color stability when baked.
Why does the cheesecake jiggle in the center when baked?
The jiggle indicates the perfect doneness—it will firm up further as it cools and chills in the fridge. Overbaking leads to cracks and dryness, so a slight wobble is what you want for creamy texture.
Final Thoughts
Trust me, once you try the Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe, it will steal a permanent spot in your dessert repertoire. It’s that perfect marriage of creamy cheesecake luxury with the exotic, earthy charm of matcha, all topped with the charm of Basque-style caramelization. Give it a whirl and watch how quickly it becomes your go-to treat for celebrations or cozy nights in—you truly deserve this little slice of heaven.
Print
Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese-Basque inspired)
Description
This Indulgent Baked Vanilla Matcha Cheesecake with a Basque Twist offers a creamy, rich dessert combining the earthy flavors of matcha with the classic indulgence of a vanilla cheesecake. Featuring a crumbly graham cracker crust and a smooth, velvety filling baked to perfection with a beautifully caramelized Basque-style top, this cheesecake is perfect for celebrations or a luxurious treat.
Ingredients
Crust
- 1 cup Graham Crackers or Digestive Biscuits (can be swapped with gluten-free cookies)
- 1/2 cup Unsalted Butter (can substitute with coconut oil for dairy-free)
Filling
- 16 oz Cream Cheese (opt for full-fat for best results)
- 3/4 cup Granulated Sugar (consider brown sugar for added depth)
- 3 large Eggs (can use flax eggs for a vegan version)
- 1/2 cup Heavy Cream (substitute with full-fat coconut milk for dairy-free)
- 1 tsp Vanilla Extract (or use vanilla bean paste for a stronger flavor)
- 2 tbsp Matcha Powder (must be culinary-grade for baking)
- 1/4 cup All-Purpose Flour (can substitute with gluten-free flour)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Crush the graham crackers or digestive biscuits finely and mix them thoroughly with the melted unsalted butter until evenly combined. Press this mixture firmly into the base of a springform pan to create an even crust layer. Bake in the preheated oven for about 10 minutes to set, then remove and allow to cool slightly.
- Make the filling: In a large mixing bowl, beat the cream cheese with granulated sugar on medium speed until smooth and creamy without lumps. Add the eggs one at a time, beating well after each addition to incorporate fully. Mix in the heavy cream, vanilla extract, and matcha powder until the color is uniform and the mixture is smooth. Finally, sift and fold in the all-purpose flour gently to avoid overmixing.
- Assemble and bake: Pour the prepared matcha cream cheese filling over the cooled crust evenly. Bake the cheesecake in the preheated oven at 350°F (175°C) for about 50 minutes until the edges are set but the center still has a slight wobble. The top should develop a rich caramelized brown color typical of Basque cheesecakes.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature for about 1 hour. Then refrigerate it for at least 4 hours or overnight to allow it to fully set and develop flavors.
- Serve: Once fully chilled, run a knife around the edges of the springform pan before releasing it. Slice into 8 generous pieces and serve chilled. Enjoy the subtle vanilla notes entwined with the earthy matcha flavor and the creamy texture of this decadent Basque-style cheesecake.
Notes
- Use culinary-grade matcha powder for the best flavor and vibrant color.
- Ensure cream cheese is at room temperature to achieve a smooth batter free of lumps.
- Do not overbake; the center should slightly wobble to maintain a creamy texture.
- For a vegan or dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives and use flax eggs to replace eggs.
- To enhance vanilla flavor, consider using vanilla bean paste instead of extract.
- The crust can be made gluten-free by using appropriate gluten-free cookies or biscuits.
