The Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe is a luscious dessert that beautifully combines the earthy vibrance of matcha with the comforting smoothness of vanilla cream cheese. This cheesecake offers a stunning visual contrast between its layers and a caramelized Basque-style top that adds a subtle depth of flavor. It’s ideal for those who want to impress guests or treat themselves to something truly special, blending Japanese-inspired matcha elegance with the rustic charm of Basque baking.
Ingredients You’ll Need
Each ingredient in this cheesecake works in harmony to create a dessert that’s smooth, flavorful, and visually striking. From the buttery base to the rich layers of matcha and vanilla cheesecake, every component is essential to achieving the perfect texture and taste.
- 200 grams Graham Crackers or Digestive Biscuits: Provides a crunchy and buttery crust; swap to gluten-free if needed.
- 100 grams Unsalted Butter: Binds the crust together with richness; coconut oil is a great dairy-free alternative.
- 500 grams Cream Cheese (matcha layer): Full-fat cream cheese gives a luxuriously smooth and creamy texture.
- 150 grams Granulated Sugar (matcha layer): Sweetens the green tea-flavored layer without overpowering the natural matcha taste.
- 3 large Eggs (matcha layer): Adds structure and creates that classic cheesecake custard consistency.
- 2 tablespoons Matcha Powder: Culinary grade is best for vibrant color and authentic flavor.
- 30 grams All-Purpose Flour (matcha layer): Helps set the cheesecake gently without heaviness.
- 500 grams Cream Cheese (vanilla layer): The creamy base that balances the earthiness of matcha with mild sweetness.
- 150 grams Granulated Sugar (vanilla layer): Enhances the vanilla flavor with a clean sweetness.
- 3 large Eggs (vanilla layer): Keeps the vanilla cheesecake rich yet delicate.
- 1 tablespoon Vanilla Extract: Adds warmth and complexity to the vanilla cheesecake.
- 200 ml Heavy Cream: Introduces velvety softness and richness to the vanilla layer.
- 30 grams All-Purpose Flour (vanilla layer): Gives just a hint of firmness for a flawless texture.
How to Make Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe
Step 1: Prepare the Crust
Start by preheating the oven to 350°F (175°C). Crush your graham crackers or digestive biscuits until they become fine crumbs. Melt the unsalted butter and mix it thoroughly with the crumbs. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust, then chill it in the fridge for at least 15 minutes. This step ensures a crisp, buttery base that will hold up beautifully under the creamy layers.
Step 2: Make the Matcha Layer
In a large bowl, beat the cream cheese, granulated sugar, and matcha powder together until you get a perfectly smooth mixture. Add the eggs one at a time, mixing gently to keep the batter silky without over-beating. Finally, fold in the all-purpose flour lightly so the matcha layer sets just right without becoming dense. Pour this vibrant green batter over the chilled crust, creating the first stunning layer of your cheesecake.
Step 3: Prepare the Vanilla Layer
Now, move on to the vanilla layer. Beat together cream cheese and sugar until creamy and smooth. Incorporate the eggs one by one, then blend in vanilla extract, heavy cream, and flour. Mix everything until the batter is lump-free and silky. Gently pour this mixture over the matcha layer, making sure to cover it evenly without disturbing the green layer beneath. This step is what brings the beautiful contrast and harmony to your cheesecake.
Step 4: Bake to Perfection
Increase your oven temperature to 400°F (200°C) and bake the cheesecake for 45-55 minutes. You’re aiming for a beautifully caramelized top that’s deep brown, with a center that still jiggles slightly when you gently shake the pan. This Basque-inspired bake adds a unique rustic flair and wonderful flavor depth.
Step 5: Cool and Chill
Once baked, let the cheesecake cool on a wire rack at room temperature for about 30 minutes. Run a knife around the edges to loosen it, then refrigerate for at least 4 hours, or better yet, overnight. This cooling period allows the layers to set fully and the flavors to meld, ensuring every bite is rich and indulgent.
How to Serve Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe
Garnishes
Before serving, dust the cheesecake lightly with extra matcha powder for an elegant look and amplified green tea flavor. You can also drizzle with homemade caramel or a simple honey glaze to add a sweet counterpoint to the earthiness of the matcha. These little touches elevate the presentation and the overall taste profile perfectly.
Side Dishes
Fresh berries like raspberries, strawberries, or blueberries bring bright juiciness and natural tartness that complements the creamy cheesecake wonderfully. A dollop of lightly sweetened whipped cream adds a soft, airy feel, balancing the richness of the dessert and making it a glorious experience with every forkful.
Creative Ways to Present
For an impressive display, serve individual cheesecake slices on delicate dessert plates with a small sprig of mint or edible flowers. You could also try layering small portions in parfait glasses with fresh fruit and crunchy granola for a fusion twist that’s perfect for sharing. These ideas make the Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe a showstopper at any gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake in an airtight container in the refrigerator. The flavors will continue to develop, and the texture remains creamy and luscious for up to 4 days. Make sure to cover it tightly so it doesn’t absorb any fridge odors.
Freezing
You can freeze slices of this cheesecake by wrapping them individually in plastic wrap and then placing them in a freezer-safe container or zip-lock bag. Frozen cheesecake maintains its quality for up to one month. Thaw overnight in the fridge before serving for best results.
Reheating
This cheesecake is best enjoyed cold or at room temperature; reheating is not recommended as it may affect the texture. However, if you prefer a slight warm touch, leave slices out for 15-20 minutes to soften rather than applying heat.
FAQs
Can I use a different type of tea powder instead of matcha?
While matcha provides a unique, vibrant flavor and color, you can experiment with other tea powders like hojicha or genmaicha. Just keep in mind that the flavor profile and color will change, which may affect the overall balance of the cheesecake.
Is this cheesecake suitable for gluten-free diets?
Absolutely! By using gluten-free graham crackers or digestive biscuits and substituting all-purpose flour with a gluten-free alternative, this recipe can be made gluten-free without sacrificing texture or taste.
What causes the Basque twist in this cheesecake?
The Basque twist comes from the higher baking temperature and longer bake time, which creates a beautifully caramelized and slightly blistered top, giving the dessert a rustic, smoky flavor that contrasts perfectly with the creamy inside.
Can I use low-fat cream cheese or substitute dairy ingredients?
While full-fat cream cheese delivers the best creaminess and flavor, you can try low-fat versions or dairy-free options like vegan cream cheese and coconut cream. Keep in mind that texture and richness might be slightly different but still delicious.
How do I prevent cracks in the cheesecake?
To avoid cracks, mix the batter gently without over-beating, bake at the right temperature, and cool the cheesecake slowly. Using a water bath is not required for this Basque-style cheesecake but chilling thoroughly before slicing is essential.
Final Thoughts
If you’re searching for a dessert that feels both sophisticated and comforting, the Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe will quickly become your new favorite. Its stunning layers, creamy texture, and exciting flavor combo make it perfect for special occasions or anytime you want to treat yourself. I can’t wait for you to try it and enjoy every luscious bite!
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Indulgent Baked Vanilla Matcha Cheesecake with Basque Twist Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Japanese-inspired
Description
This Indulgent Baked Vanilla Matcha Cheesecake with a Basque Twist offers a rich, creamy texture combining vibrant matcha flavor with a smooth vanilla layer. Featuring a crunchy graham cracker crust and a beautifully caramelized top, this cheesecake is an elegant dessert perfect for matcha lovers looking for a sophisticated sweet treat.
Ingredients
Crust
- 200 grams Graham Crackers or Digestive Biscuits (use gluten-free crackers for a gluten-free version)
- 100 grams Unsalted Butter (coconut oil works as a dairy-free substitute)
Matcha Layer
- 500 grams Cream Cheese (full-fat recommended)
- 150 grams Granulated Sugar (can substitute with coconut sugar)
- 3 large Eggs
- 2 tablespoons Matcha Powder (culinary-grade preferred)
- 30 grams All-Purpose Flour (gluten-free alternative possible)
Vanilla Layer
- 500 grams Cream Cheese
- 150 grams Granulated Sugar
- 3 large Eggs
- 1 tablespoon Vanilla Extract
- 200 ml Heavy Cream
- 30 grams All-Purpose Flour
Instructions
- Prepare the Oven and Crust: Preheat your oven to 350°F (175°C). Crush the graham crackers or digestive biscuits until they become fine crumbs. Melt the unsalted butter and combine it thoroughly with the crumbs. Press this mixture firmly into the base of a 9-inch springform pan. Chill in the refrigerator for at least 15 minutes to set the crust.
- Make the Matcha Cheesecake Layer: In a large mixing bowl, beat the cream cheese, granulated sugar, and matcha powder together until the mixture is smooth and uniform. Gradually add the eggs one at a time, mixing well after each addition. Gently fold in the all-purpose flour to avoid deflating the batter. Pour this matcha mixture evenly over the chilled crust in the springform pan.
- Prepare the Vanilla Cheesecake Layer: In a separate bowl, beat the cream cheese and sugar until creamy and smooth. Add eggs one by one, mixing thoroughly after each addition. Stir in vanilla extract, heavy cream, and then the all-purpose flour. Mix gently until the mixture is free of lumps. Carefully pour this vanilla mixture over the matcha layer, distributing it evenly without mixing the two layers.
- Bake the Cheesecake: Increase the oven temperature to 400°F (200°C). Place the springform pan in the oven and bake for 45 to 55 minutes. The cheesecake is ready when the top has a caramelized brown appearance and the center slightly jiggles when gently shaken.
- Cool and Chill: Remove the cheesecake from the oven and let it cool on a wire rack at room temperature for 30 minutes. Run a knife around the edge of the pan to loosen the sides. Refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
- Serve: Before serving, dust the top with additional matcha powder or drizzle with caramel sauce. Slice carefully and serve chilled. Optionally, garnish with fresh berries or whipped cream for an extra touch of indulgence.
Notes
- To make this dessert gluten-free, substitute the graham crackers and all-purpose flour with gluten-free alternatives.
- For a dairy-free variation, use coconut oil in place of butter and a dairy-free cream cheese substitute.
- Choose culinary-grade matcha powder to ensure a smooth and vibrant flavor suitable for baking.
- Allowing the cheesecake to chill overnight improves texture and enhances flavors.
- Adjust the sweetness by substituting granulated sugar with coconut sugar for a lower glycemic index option.
