Baked Vanilla Matcha Cheesecake with Basque Twist

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This baked vanilla matcha cheesecake brings together the delicate earthiness of matcha and the caramelized depth of a Basque-style bake. With its creamy, luscious vanilla base and a subtly toasted top, this cheesecake is nothing short of a revelation for both tea lovers and dessert aficionados.

Unlike traditional cheesecakes, this recipe offers a light but deeply flavorful alternative that isn’t overly sweet. The smooth green tea notes balance perfectly with a buttery biscuit crust, making it an elegant dessert for special occasions or serene weekend indulgence.

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Why You’ll Love This Baked Vanilla Matcha Cheesecake

• Bold Matcha Flavor: The rich green tea notes come through clearly without overpowering the creaminess of the filling.
• No Fuss Crust: A simple biscuit base holds everything together with a satisfying crunch.
• Basque Twist: The lightly scorched top offers caramel-like undertones you won’t find in regular matcha cheesecakes.
• Elegant Look: Its striking green hue and clean slices make it a centerpiece-worthy dessert.
• Make Ahead Friendly: Best served chilled the next day, which makes hosting easier.

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What Kind of Matcha Should I Use?

For a cheesecake that highlights the matcha flavor without bitterness, go for culinary-grade matcha. It’s more affordable than ceremonial-grade and ideal for baking. The vibrant color and taste come through beautifully in this recipe, especially paired with the cream cheese and vanilla. Look for matcha that’s fresh, with a rich green hue—a dull brownish-green means it’s oxidized and stale.

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Ingredients for the Baked Vanilla Matcha Cheesecake

Each ingredient in this cheesecake serves a purpose beyond taste—creating a texture, enhancing the structure, or elevating the flavor. Here’s what you’ll need:

• Digestive Biscuits: These form the buttery, crumbly crust that supports the soft filling.
• Unsalted Butter: Binds the biscuit crumbs and gives richness to the base.
• Cream Cheese: The heart of the cheesecake, it provides the creamy body and slight tang.
• Granulated Sugar: Balances the earthy notes of matcha with sweetness.
• Vanilla Extract: Deepens the flavor profile and pairs beautifully with matcha.
• Eggs: These help set the filling while maintaining a smooth, custard-like texture.
• Sour Cream: Adds extra silkiness and a touch of tang that complements the vanilla.
• Heavy Cream: Lightens the density while enriching the flavor.
• Culinary-Grade Matcha Powder: The star ingredient offering a vibrant green hue and subtle umami.

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How To Make the Baked Vanilla Matcha Cheesecake

Step 1: Prepare the Crust

Crush digestive biscuits into fine crumbs and mix with melted unsalted butter. Press the mixture into the base of a springform pan and chill while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by sour cream, heavy cream, and vanilla extract. Sift in matcha powder and blend until fully incorporated.

Step 3: Assemble and Bake

Pour the filling over the chilled crust. Tap the pan to release air bubbles. Bake in a preheated oven at 325°F (160°C) until the center is slightly jiggly but set at the edges—about 50-60 minutes.

Step 4: Cool and Chill

Let the cheesecake cool in the oven with the door cracked open, then refrigerate for at least 4 hours (overnight is best) before slicing.

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Serving Suggestions

A slice of this baked vanilla matcha cheesecake deserves to be savored slowly. Serve it chilled, with a dollop of whipped cream or a sprinkle of extra matcha on top for a dramatic finish. A light dusting of powdered sugar or a few berries can add a pop of color and brightness.

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How to Serve and Store This Cheesecake

This cheesecake serves 8 to 10 people, depending on slice size. Once baked and fully chilled, it slices beautifully and keeps its form.

To store, wrap the cheesecake tightly in plastic wrap or place it in an airtight container. It will stay fresh in the fridge for up to 5 days. For longer storage, freeze individual slices and thaw overnight in the fridge.

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What to Serve With Baked Vanilla Matcha Cheesecake?

Fresh Berries

Strawberries, raspberries, or blueberries cut through the richness and bring natural sweetness.

Whipped Cream

A cloud of unsweetened or lightly sweetened whipped cream is all you need.

White Chocolate Shavings

Add a little luxury with a scatter of delicate white chocolate curls.

Roasted Nuts

Toasted almonds or pistachios offer a lovely crunch and nutty depth.

Green Tea or Jasmine Tea

Pair with a light, floral tea to enhance the matcha profile.

Vanilla Bean Ice Cream

An indulgent side that plays up the vanilla in the cheesecake.

Lemon Curd

For those who love a tart contrast to creamy desserts.

Honey Drizzle

A gentle drizzle of honey works beautifully with the earthy flavor of matcha.

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Want More Cheesecake Ideas with a Twist?

If this Baked Vanilla Matcha Cheesecake has you craving more delightful desserts, here are some other unique and irresistible options to explore:

• Cherry Chocolate Cheesecake if you love rich cocoa paired with fruit.
• Lemon Raspberry Swirl Cheesecake Cups for a bite-sized, citrusy refresh.
• Hot Fudge Sundae Brownie Cheesecake for when you’re feeling decadent.
• Chocolate Cherry Cream Pie with its silky smooth and luscious center.
• Amish Peanut Butter Cream Pie if you’re all about nutty, creamy indulgence.

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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 add extra matcha or swirl in white chocolate? Maybe topped it with some edible flowers?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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