Nora
This Baked Vanilla Matcha Cheesecake with a Basque Twist is what dessert dreams are made of. Creamy and earthy with that signature caramelized Basque crust, it delivers a flavor experience that is both familiar and exotic. The rich vanilla bean base melts on your tongue, while the vibrant layer of matcha brings a gently bitter contrast that’s totally addicting.
What makes this cheesecake stand out is its texture: dense yet silky, with a browned top that adds just the right amount of toasty flavor. The crust, inspired by classic graham bases, anchors everything with a buttery crunch. Whether you’re a matcha devotee or new to Japanese flavors, this dessert strikes the perfect balance of indulgence and elegance.
Why You’ll Love This Baked Vanilla Matcha Cheesecake
- It has the wow factor: That green matcha layer? Absolutely stunning.
- Deep flavor balance: The nutty matcha and sweet vanilla harmonize beautifully.
- Simple ingredients: Nothing fancy, just good quality essentials.
- No water bath needed: The Basque twist means no fuss with steam.
- Great for holidays or gifting: It slices clean and looks professional.
What Kind of Matcha Should I Use?
When it comes to matcha, quality matters. Look for culinary-grade matcha powder with a bright green color and a fresh, grassy scent. It should be smooth, not gritty, and dissolve well into your batter. Avoid dull or yellowish powders—those tend to taste bitter and lack the sweet umami finish you’re aiming for. A good tip? If it’s something you’d enjoy in a latte, it’ll shine in this cheesecake.
Ingredients for the Baked Vanilla Matcha Cheesecake with Basque Twist
Each ingredient plays a unique role in bringing this cheesecake to life, from the creamy filling to the earthy matcha finish.
- Cream cheese: The heart of every cheesecake, lending that signature tang and luxurious texture.
- Granulated sugar: Balances the tartness of the cream cheese and sweetens the entire dessert.
- Vanilla bean paste: Adds a richer, more aromatic flavor than extract. It deepens the vanilla profile.
- Eggs: Help bind everything together and contribute to the creamy structure.
- Heavy cream: Makes the batter ultra-smooth and luscious.
- Matcha powder (culinary grade): Provides that grassy, slightly bitter contrast and beautiful green layer.
- Graham crackers or digestive biscuits: The crunchy base that supports all that creamy goodness.
- Unsalted butter: Binds the crust and brings a buttery finish to the base.
- Salt: Enhances all the other flavors and keeps the sweetness in check.
How To Make the Baked Vanilla Matcha Cheesecake with Basque Twist
Follow these steps to achieve a cheesecake that’s both stunning and scrumptious.
Step 1: Prepare the Crust
Crush your graham crackers or biscuits into fine crumbs. Mix them with melted butter and a pinch of salt. Press firmly into the base of your springform pan and chill while preparing the filling.
Step 2: Make the Cheesecake Batter
In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla bean paste, and mix until creamy. Beat in the eggs one at a time, scraping down the sides. Pour in heavy cream and mix until just combined.
Step 3: Divide and Matcha
Split the batter in half. In one half, sift in the matcha powder and mix gently until smooth and green. The other half stays plain vanilla.
Step 4: Layer and Swirl
Pour the vanilla batter over the crust first. Gently layer the matcha batter on top. Use a knife to swirl slightly for a marble effect or leave as clean layers.
Step 5: Bake Basque Style
Bake in a hot oven (around 400°F) for about 45 minutes. The top should be deeply browned and jiggly in the center. Cool completely and refrigerate overnight for best texture.
Serving Suggestions
This cheesecake is best enjoyed chilled, straight from the fridge. The matcha flavor intensifies as it sits, making each bite more aromatic and indulgent. For extra elegance, serve each slice with a dollop of lightly whipped cream or a dusting of matcha powder. A small mint leaf or edible flower adds a beautiful finishing touch.
Serving and Storing This Baked Vanilla Matcha Cheesecake with Basque Twist
This recipe yields 10 to 12 generous slices, making it a perfect centerpiece for gatherings or a week’s worth of dessert bliss.
- To store: Keep it in the fridge covered loosely with foil or plastic wrap for up to 5 days.
- To freeze: Wrap individual slices in plastic, then foil, and freeze for up to 1 month. Thaw in the fridge overnight before enjoying.
- Tip: Use a hot knife to slice cleanly—just run it under warm water and wipe dry between cuts.
What to Serve With Baked Vanilla Matcha Cheesecake?
Fresh Berries
Their tartness complements the creamy cheesecake and balances the sweetness.
Jasmine or Green Tea
A warm, fragrant tea enhances the matcha notes and refreshes the palate.
Dark Chocolate Shavings
Adds a bittersweet richness that pairs well with both vanilla and matcha.
Toasted Coconut Flakes
Sprinkle a few on top for added texture and nutty flavor.
Lemon Curd
A citrusy drizzle brings brightness and a zingy twist.
Salted Pistachios
Chopped pistachios add crunch and their natural green hue matches beautifully.
Honey Drizzle
A touch of floral sweetness can round out the earthiness of matcha.
Almond Biscotti
For a satisfying crunch and a subtle almond contrast to the creamy cheesecake.
Want More Cheesecake Ideas with a Twist?
If this Baked Vanilla Matcha Cheesecake with Basque Twist sparked your curiosity, wait until you try these delicious spins on classic cheesecake:
- Cherry Chocolate Cheesecake for a bold blend of fruit and decadence.
- Hot Fudge Sundae Brownie Cheesecake for those who crave layers of gooey indulgence.
- Lemon Raspberry Swirl Cheesecake Cups if you love zesty, creamy bites in adorable portions.
- Chocolate Raspberry Drip Cake for a dramatic presentation that still satisfies cheesecake cravings.
- Amish Peanut Butter Cream Pie as a creamy peanut butter twist for pie lovers.
Save This Pin For Later
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go heavy on the matcha? Add a splash of citrus? Maybe you swapped the crust?
I’m always excited to see your creations and answer your baking questions.
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Baked Vanilla Matcha Cheesecake with Basque Twist
Equipment
- Springform pan
- Mixing bowls
- Electric mixer
Ingredients
Ingredients
- 400 grams cream cheese
- 3/4 cup granulated sugar
- 1 tablespoon vanilla bean paste
- 3 large eggs
- 1/2 cup heavy cream
- 2 tablespoons matcha powder
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 1/4 teaspoon salt
Instructions
- Crush the graham crackers or biscuits into fine crumbs and mix with melted butter and salt. Press into a springform pan and chill.
- In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla bean paste, mix until creamy.
- Beat in the eggs one at a time, then mix in the heavy cream until just combined.
- Divide the batter. Mix matcha powder into one half until smooth.
- Layer vanilla batter over the crust, then gently pour in the matcha layer. Swirl or keep distinct.
- Bake at 400°F for 45 minutes until top is browned and center jiggles slightly.
- Cool completely and refrigerate overnight for best texture.