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
Scale
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.
