Baked Vanilla Matcha Cheesecake with Basque Twist
This baked vanilla matcha cheesecake is an elegant fusion of creamy vanilla, earthy matcha, and Basque-style baking. With a scorched top and a smooth, tangy interior, it's a show-stopping dessert that’s both indulgent and sophisticated.
Equipment
- Springform pan
- Mixing Bowl
- Electric mixer
- Spatula
- Oven
Ingredients
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter, melted
- 450 g cream cheese
- 150 g granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 120 g sour cream
- 120 ml heavy cream
- 2 tablespoons culinary-grade matcha powder
Instructions
- Preheat the oven to 325°F (160°C). Grease and line a springform pan.
- Crush digestive biscuits into fine crumbs. Mix with melted butter and press into the pan base. Chill in the fridge.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one by one, beating after each.
- Mix in sour cream, heavy cream, and vanilla extract until combined.
- Sift in matcha powder and blend until the filling turns a consistent green.
- Pour the filling over the crust. Tap to remove air bubbles.
- Bake for 50–60 minutes until the edges are set and the center is slightly jiggly.
- Cool in the oven with the door slightly open. Refrigerate for at least 4 hours or overnight.
- Slice and serve chilled. Store leftovers refrigerated for up to 5 days.
Notes
Best served the next day for optimal flavor and texture. Adjust matcha quantity for a stronger or milder taste.
Nutrition
Calories: 410kcalCarbohydrates: 32gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 120mgSodium: 240mgFiber: 1gSugar: 20gVitamin A: 950IUCalcium: 80mgIron: 1mg
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