Baked Vanilla Matcha Cheesecake with Basque Twist
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.
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.
Notes
Use a hot knife for cleaner slices. Serve with whipped cream or a dusting of matcha for elegance.
Nutrition
Calories: 340kcalCarbohydrates: 28gProtein: 6gFat: 24gSaturated Fat: 14gCholesterol: 110mgSodium: 190mgFiber: 1gSugar: 18gVitamin A: 800IUCalcium: 80mgIron: 1mg
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