If you have a sweet tooth and love the elegant fusion of flavors, you are going to absolutely adore this Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe. Imagine the rich creaminess of classic cheesecake elevated with the earthy, vibrant tones of matcha green tea, all wrapped in a lightly charred Basque-style exterior that adds a subtle smoky complexity. This dessert is a beautiful balance between sweet, creamy, and slightly bitter notes, making it an irresistible treat that’s just as stunning to look at as it is delightful to taste.
Ingredients You’ll Need
This recipe uses a handful of simple yet essential ingredients that come together to create a symphony of flavor, texture, and color. Every item plays a key role—from the buttery crust that gives a crispy foundation, to the smooth, creamy filling brightened by aromatic vanilla and matcha powder.
- 200 grams Graham Crackers or Digestive Biscuits: These provide a sturdy, slightly sweet base; gluten-free cookies can work well for dietary preferences.
- 100 grams Unsalted Butter: Used to bind the crust, you can substitute coconut oil for a dairy-free twist.
- 450 grams Cream Cheese: Full-fat cream cheese offers the richest, creamiest texture for the filling.
- 150 grams Granulated Sugar: If you want to add a bit of caramel depth, brown sugar is a great alternative.
- 3 large Eggs: Eggs help set the cheesecake properly; flax eggs are an option for a vegan approach.
- 240 ml Heavy Cream: This adds lusciousness and smoothness; full-fat coconut milk works as a non-dairy substitute.
- 2 teaspoons Vanilla Extract: Enhances the sweetness and complements matcha perfectly; vanilla bean paste gives a more intense flavor.
- 4 tablespoons Matcha Powder: Use culinary grade for the best blend of vibrant color and delicate bitterness.
- 50 grams All-Purpose Flour: Helps with stability in the custard; gluten-free flour substitutes are fine.
- Fresh Berries: Tartness from berries perfectly contrasts the creamy cheesecake once served.
- Caramel Drizzle: Adds an extra layer of sweetness and a gorgeous finishing touch.
- Extra Matcha Powder: For dusting, to give a pop of green and a hint of that iconic matcha flavor.
How to Make Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe
Step 1: Prepare the Crust
Start by crushing your graham crackers or digestive biscuits until they resemble fine crumbs. Melt the unsalted butter and mix it well with the crumbs until fully combined. Press this mixture evenly into the bottom of your springform pan. This buttery base forms the perfect contrast to the creamy filling and ensures a delightful crunch with every bite.
Step 2: Mix the Creamy Batter
In a large bowl, beat the cream cheese until it’s irresistibly smooth. Slowly add the sugar and keep mixing until it’s well combined. Next, incorporate the eggs one at a time, making sure each is fully blended before adding the next. Add the heavy cream, vanilla extract, and sift in the matcha powder and flour, folding everything gently until smooth and uniformly green. This step is crucial—it creates that velvety texture and beautiful hue that define the Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe.
Step 3: Bake with Care
Pour the batter carefully over the crust in your pan. The Basque twist comes by baking this cheesecake at a higher temperature, about 400°F (200°C), for 50-55 minutes. This high heat chars the top lightly, creating a caramelized surface that encases the soft, luscious interior. It’s what gives this dish its signature look and adds subtle smoky notes that elevate every forkful.
Step 4: Cool and Set
Once baked, allow the cheesecake to cool in the pan at room temperature for about an hour, then refrigerate it for at least 4 hours, ideally overnight. This resting time lets the flavors meld together beautifully while the texture firms up to the perfect sliceable consistency.
How to Serve Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe
Garnishes
Fresh berries, such as raspberries, blueberries, or strawberries, provide a stunning color contrast and a natural tartness that cuts through the richness of the cheesecake. A light drizzle of caramel adds a sweet, glossy finish. Finally, dust the top with extra matcha powder to boost the visual appeal and deepen that earthy flavor with every bite.
Side Dishes
Pair this cheesecake with a cup of matcha green tea or a delicately brewed jasmine tea for a harmonious, tea-inspired dessert experience. Light salads with citrus vinaigrettes also work well as a fresh palate cleanser before or after enjoying your slice.
Creative Ways to Present
For a special occasion, serve individual portions in clear glasses layered with berry compote and a dollop of whipped cream. Alternatively, sprinkle edible flowers around the plate for an elegant and Instagram-worthy presentation. The possibilities to showcase this indulgent dessert are endless and always impressive.
Make Ahead and Storage
Storing Leftovers
Once cooled, store the cheesecake covered in the refrigerator. It keeps beautifully for up to 4 days while maintaining its creamy texture and fresh flavors. Make sure to use an airtight container to prevent it from absorbing any other fridge odors.
Freezing
This Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe freezes well if you want to prepare in advance. Slice it before freezing and wrap each piece tightly in plastic wrap and foil. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
If you prefer your cheesecake slightly warm, gently reheat slices in a low-temperature oven (about 275°F/135°C) for 10 minutes. Avoid microwaving as it can alter the texture and cause uneven heating.
FAQs
Can I use a different type of tea powder instead of matcha?
While matcha is ideal for this particular recipe due to its vibrant color and distinct flavor, you could experiment with hojicha powder or even finely ground chai spices for a different twist, though the character of the cheesecake will change accordingly.
What if I don’t have a springform pan?
A regular round cake pan lined with parchment paper and well greased can work as a substitute. Just be aware that removing the cheesecake might require more care, and the classic Basque burn around the edges may differ slightly.
Can I make this recipe vegan?
Yes, by using vegan alternatives such as vegan cream cheese, flax eggs, coconut milk, and dairy-free butter substitutes, you can craft a delicious vegan version. The texture and flavor will be slightly different but still very satisfying.
How important is it to use full-fat ingredients?
Full-fat ingredients like cream cheese and heavy cream give this cheesecake its rich, indulgent texture. Using low-fat versions can result in a less creamy, somewhat drier outcome, so full-fat is highly recommended for best results.
Why does the Basque twist matter in this cheesecake?
The Basque twist refers to the high-temperature baking method that creates a signature burnt crust on top, adding a lightly smoky and caramelized flavor which perfectly balances the creamy interior. It’s what transforms this cheesecake from simple to spectacular.
Final Thoughts
I wholeheartedly encourage you to give this Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe a try at your next get-together or when you want to treat yourself. Its captivating blend of flavors and textures promises an unforgettable experience that’s both sophisticated and comforting. Once you taste that creamy, matcha-infused filling with a caramelized exterior, I bet this dessert will become a new personal favorite, one you’ll return to again and again.
Print
Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese inspired with Basque influence)
Description
Indulge in this Baked Vanilla Matcha Cheesecake featuring a delightful Basque twist. Combining creamy, rich cream cheese with the earthy tones of matcha and a hint of vanilla, this cheesecake offers a perfect balance of flavors. A buttery graham cracker crust anchors the dessert, while fresh berries and a caramel drizzle elevate the presentation and taste. Ideal for special occasions or whenever you crave a sophisticated dessert that’s both comforting and visually stunning.
Ingredients
Crust
- 200 grams Graham Crackers or Digestive Biscuits (substitute with gluten-free cookies for a gluten-free version)
- 100 grams Unsalted Butter (can be replaced with coconut oil for a dairy-free option)
Filling
- 450 grams Cream Cheese (opt for full-fat for best results)
- 150 grams Granulated Sugar (try brown sugar for added depth of flavor)
- 3 large Eggs (consider using flax eggs for a vegan version)
- 240 ml Heavy Cream (you can substitute with full-fat coconut milk for dairy-free cooking)
- 2 teaspoons Vanilla Extract (for more pronounced flavor, use vanilla bean paste)
- 4 tablespoons Matcha Powder (ensure it’s culinary grade for best results)
- 50 grams All-Purpose Flour (feel free to use gluten-free flour if desired)
Toppings
- Fresh Berries (adds a tart flavor that beautifully contrasts the creamy cheesecake)
- Caramel Drizzle (for an extra touch of sweetness and stunning presentation)
- Extra Matcha Powder (a light dusting for added depth and visual appeal)
Instructions
- Prepare the crust: Crush the graham crackers or digestive biscuits finely and combine them with melted unsalted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a springform pan to form a firm crust. Chill in the refrigerator while you prepare the filling.
- Preheat the oven: Set your oven to 180°C (350°F) to heat up for baking the cheesecake.
- Make the filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add granulated sugar and continue beating until well combined. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in heavy cream and vanilla extract until the mixture is silky.
- Add dry ingredients: Sift together matcha powder and all-purpose flour to avoid lumps. Gently fold the dry mixture into the cream cheese batter until fully integrated and smooth.
- Assemble and bake: Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes or until the edges are set with a slight wobble in the center, characteristic of Basque-style cheesecakes.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to develop the flavors and firm up the texture.
- Serve: Before serving, dust the top with extra matcha powder for a vibrant touch. Garnish with fresh berries and drizzle caramel sauce over the slices for a beautiful and flavorful finish.
Notes
- For a gluten-free version, use gluten-free cookies for the crust and substitute all-purpose flour with gluten-free flour.
- To make a dairy-free cheesecake, replace unsalted butter with coconut oil and swap cream cheese and heavy cream with dairy-free alternatives like vegan cream cheese and full-fat coconut milk.
- Matcha powder should be culinary grade for best flavor and color.
- Use a springform pan to easily release the cheesecake after baking.
- The slow cooling and chilling process is essential to achieve the smooth, creamy texture characteristic of Basque-style cheesecakes.
- Brown sugar can be used instead of granulated sugar for added richness in flavor.
