Name: Baked Vanilla Matcha Cheesecake with Basque Twist
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Fusion (Japanese-European)
Ingredients: 400 g cream cheese; 150 g granulated sugar; 3 large eggs; 200 ml heavy cream; 1 tsp vanilla extract; 2 tbsp matcha powder; 150 g graham cracker crumbs or digestive biscuits; 70 g unsalted butter melted; 1 tsp lemon zest optional

Do you crave the creamy indulgence of cheesecake but long for something with a unique, earthy flair? This Baked Vanilla Matcha Cheesecake with a Basque twist is your answer. Combining the velvety smoothness of classic vanilla cheesecake with the delicate bitterness of matcha, this dessert delivers a stunning green gradient and a caramelized top that sets it apart.

Imagine slicing through layers of lush creaminess, a toasty Basque-style crust, and a whisper of matcha that lingers on your palate. Whether you’re a matcha lover or just cheesecake curious, this fusion bake offers a sophisticated twist on a timeless favorite.

Preparation Phase & Tools to Use (Essential Tools and Equipment and Their Importance)

To make the perfect Baked Vanilla Matcha Cheesecake with Basque Twist, having the right tools is crucial:

Springform Pan: Ensures easy release of the delicate cheesecake without damaging the crust.
Electric Mixer or Stand Mixer: For achieving a silky, lump-free cream cheese mixture.
Fine Mesh Sieve: To sift matcha powder smoothly over the top, avoiding clumps.
Rubber Spatula: Essential for folding ingredients gently without deflating the batter.
Parchment Paper: Lines the pan to prevent sticking and gives that signature Basque-style ruffled edge.
Water Bath (Optional): Helps control baking temperature and prevent cracks, although the Basque method embraces a slightly burnt top for character.

Ingredients for the Baked Vanilla Matcha Cheesecake with Basque Twist

Cream Cheese: The creamy heart of the cheesecake, providing rich texture and tang.
Granulated Sugar: Sweetens the filling and balances the earthy matcha.
Eggs: Bind the batter and give it structure while keeping it custardy.
Heavy Cream: Adds luxurious silkiness to the filling.
Vanilla Extract: Brings warmth and depth to complement the matcha.
Matcha Powder: The star ingredient, lending a grassy, slightly bitter note and vibrant green hue.
Graham Cracker Crust or Digestive Biscuits: For a buttery, crumbly base.
Unsalted Butter: Holds the crust together and adds richness.
Lemon Zest (Optional): A touch of brightness to lift the flavors.

How To Make the Baked Vanilla Matcha Cheesecake with Basque Twist

Step 1: Prepare the Crust

Crush graham crackers or digestive biscuits into fine crumbs, mix with melted butter, and press into the base of your lined springform pan. Chill while you make the filling.

Step 2: Make the Cheesecake Batter

Beat the cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each. Mix in heavy cream, vanilla, and optional lemon zest until combined.

Step 3: Create the Matcha Layers

Divide the batter in two. Whisk matcha powder into one half until smooth. Pour the plain vanilla batter into the pan first, followed by the matcha batter on top. Use a skewer to swirl if desired.

Step 4: Bake Basque-Style

Bake in a hot oven (400°F/200°C) for 45–50 minutes until the top is deeply caramelized but the center is still slightly jiggly. Cool at room temperature, then chill completely.

Step 5: Finish and Serve

Dust with extra matcha powder through a fine sieve before serving. Add whipped cream or fresh berries if you like for an extra treat.

Serving and Storing Your Baked Vanilla Matcha Cheesecake with Basque Twist

For the best experience, serve the cheesecake slightly chilled or at cool room temperature to enjoy its creamy texture. Slice using a hot knife (dip in warm water and wipe between cuts) for clean, beautiful pieces. It pairs wonderfully with a dollop of whipped cream, a sprinkle of matcha, or a drizzle of white chocolate.

To store, wrap the cheesecake tightly in plastic or place in an airtight container. It keeps in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in parchment and foil for up to one month — just thaw overnight in the fridge.

Frequently Asked Questions

How strong is the matcha flavor?

It’s delicately balanced — earthy and slightly bitter, but mellowed by the creamy vanilla base.

Can I use low-fat cream cheese?

You can, but it may affect the richness and texture. Full-fat cream cheese is recommended for the best result.

What kind of matcha should I use?

Culinary-grade matcha is perfect here. It’s less expensive than ceremonial-grade but still delivers great color and flavor.

Do I need a water bath?

Not necessarily! The Basque twist welcomes a burnt, caramelized top, so a water bath isn’t essential.

Can I make this ahead?

Absolutely. In fact, it’s better after a day of chilling as the flavors settle and deepen.

Want More Cheesecake Ideas?

If you’re enchanted by this Baked Vanilla Matcha Cheesecake, you might also love the Simple Strawberry Cheesecake with Fresh Strawberries, bursting with fruity charm. Or explore bite-sized bliss with the Mini Cinnamon Roll Cheesecakes — a playful twist on classic flavors.

For citrus lovers, the Elegant Lemon Marbled Cheesecake Bars offer a tangy-sweet treat. And if you’re after something decadent, don’t miss the Irresistible Blueberry Lime Cheesecake Cupcakes — they’re as gorgeous as they are delicious.

Pin and Tell Me How Yours Turned Out

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When you bake it, I’d love to hear your thoughts. Did you swirl the matcha differently? Add a special topping? Drop a comment below — I’m always excited to see how your creations turn out.

For more daily recipes and sweet inspirations, visit my Pinterest page: LadyPlate on Pinterest.

Baked Vanilla Matcha Cheesecake with Basque Twist

Author: Julia Koch
Total Time: 1 hour 10 minutes
Yield: 10–12 slices
Diet: Vegetarian

Print Recipe

Description

This Baked Vanilla Matcha Cheesecake with Basque Twist blends creamy vanilla cheesecake with earthy matcha and a caramelized Basque top. An elegant dessert for special occasions or a luxurious homemade treat.