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

Scale

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)

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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.