Baked Vanilla Matcha Cheesecake with Basque Twist
This unique cheesecake marries creamy vanilla richness with the earthy vibrance of matcha, all baked in a Basque-style with a beautifully caramelized top and crowned with torched meringue. It’s a sophisticated dessert that’s both comforting and elegant.
Equipment
- Springform pan
- Electric mixer
- Kitchen torch
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 3/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 tablespoons matcha powder (culinary-grade)
- 2 tablespoons cornstarch
- 3 large egg whites
- 1/3 cup granulated sugar (for meringue)
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs with melted butter and press into a lined springform pan. Bake for 10 minutes and let cool.
- Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in heavy cream, vanilla, lemon juice, and sifted matcha. Stir in cornstarch.
- Pour batter over crust. Bake at 425°F for 45–50 minutes until top is deep golden and center is slightly wobbly. Cool completely, then chill for at least 4 hours.
- Whip egg whites with 1/3 cup sugar until stiff peaks form. Spoon or pipe onto cheesecake and torch until lightly golden. Serve chilled or at room temp.
Nutrition
Calories: 420kcalCarbohydrates: 30gProtein: 7gFat: 32gSaturated Fat: 19gCholesterol: 125mgSodium: 260mgFiber: 1gSugar: 23gVitamin A: 950IUVitamin C: 1mgCalcium: 85mgIron: 1.2mg
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