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

Scale

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)

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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.