Julia Walton
Imagine the creamy richness of a classic Basque cheesecake meeting the earthy elegance of matcha. This dessert is the perfect harmony of smooth vanilla layers and a subtle green tea bitterness, finished with that signature caramelized Basque top. It’s sophisticated enough to serve at a dinner party yet comforting enough to enjoy with an afternoon cup of tea.
The unique twist lies in the contrast of flavors and textures—soft, almost custard-like vanilla cheesecake over a light, fluffy matcha base with a slightly burnt edge for that unmistakable Basque flair. If you’re a fan of fusion desserts, this cheesecake is going to win you over at first bite.
What Kind of Matcha Should I Use?
For the best flavor, choose a high-quality culinary-grade matcha. Its vibrant green hue and balanced earthy notes complement the sweet vanilla perfectly without overpowering it. Ceremonial-grade matcha is a luxurious option, but it’s pricier and might be too delicate for baking. Stick with culinary-grade for a richer taste and better color retention during baking.
Ingredients for the Baked Vanilla Matcha Cheesecake with Basque Twist
Cream Cheese – The foundation of any cheesecake; opt for full-fat cream cheese for that creamy, indulgent texture.
Granulated Sugar – Balances the matcha’s slight bitterness and caramelizes beautifully on the Basque-style top.
Eggs – Essential for structure; they give the cheesecake its smooth, custard-like consistency.
Heavy Cream – Adds richness and keeps the cheesecake soft and luscious.
Vanilla Extract – Enhances sweetness and pairs perfectly with the earthy matcha.
Matcha Powder – The star of the show; choose vibrant green, good-quality matcha for flavor and color.
All-Purpose Flour – Helps bind the batter and adds slight firmness to the cheesecake.
Butter – For the crust, giving it a rich, slightly salty contrast to the creamy filling.
Graham Crackers or Digestive Biscuits – A classic cheesecake base that adds a crunchy texture.
How To Make the Baked Vanilla Matcha Cheesecake with Basque Twist
Step 1: Prepare the Crust
Crush the graham crackers or digestive biscuits until fine, then mix with melted butter. Press firmly into the bottom of a springform pan. Chill while you prepare the filling.
Step 2: Make the Matcha Layer
Whisk cream cheese, sugar, and matcha powder until smooth. Add one egg at a time, mixing well after each. Fold in a bit of flour to help stabilize the batter. Pour this green layer over the chilled crust.
Step 3: Prepare the Vanilla Cheesecake Batter
In another bowl, beat cream cheese and sugar until creamy. Add eggs, vanilla extract, heavy cream, and flour. Mix until silky smooth. Carefully pour over the matcha layer.
Step 4: Bake the Cheesecake
Preheat the oven to 400°F (200°C). Bake for 45–55 minutes until the top is deeply caramelized with a slight jiggle in the center. The burnt edges are part of the Basque-style charm.
Step 5: Cool and Chill
Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours, preferably overnight, to let the flavors deepen and the texture set.
Step 6: Garnish and Serve
Dust the top with extra matcha powder, drizzle with caramel, and decorate with edible flowers or whipped cream for an elegant finish.
Serving and Storing the Baked Vanilla Matcha Cheesecake with Basque Twist
This cheesecake tastes best chilled and slightly firm, allowing the creamy vanilla and earthy matcha layers to shine. Slice with a hot knife for clean cuts, wiping the blade between slices.
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months—just thaw overnight in the fridge before serving.
What to Serve With Baked Vanilla Matcha Cheesecake with Basque Twist?
1. Green Tea or Matcha Latte
Enhances the matcha flavor and makes a soothing pairing.
2. Fresh Berries
Strawberries, raspberries, or blueberries add a refreshing tartness.
3. Whipped Cream with Honey
A light, sweet topping that balances the earthy matcha.
4. Caramel Drizzle
Complements the Basque-style caramelized top with extra sweetness.
5. Dark Chocolate Shavings
Adds a hint of bitterness for a sophisticated twist.
6. Almond Biscotti or Shortbread
For a crunchy contrast to the creamy cheesecake.
7. Vanilla Bean Ice Cream
A decadent choice for a dessert lovers’ dream pairing.
Want More Cheesecake Ideas with a Twist?
If you love this Baked Vanilla Matcha Cheesecake with Basque Twist, you’ll probably enjoy these other creamy delights:
• White Chocolate Strawberry Cheesecake for a fruity and decadent bite.
• Pecan Pie Cheesecake if you crave a southern-inspired treat.
• Double Crust Cheesecake for an extra buttery crunch.
• Strawberry Shortcake Cheesecake Rolls for a fun, handheld twist.
• Caramel Cheesecake Cookies for cheesecake lovers who enjoy a cookie version.
Save This Pin For Later
Save this elegant cheesecake to your favorite Pinterest board so you can find it easily when that dessert craving hits.
Tried it with a twist? Maybe you added a white chocolate drizzle or a toasted coconut garnish? Share your creations or ask questions in the comments below.
Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite dessert might be waiting there.
Baked Vanilla Matcha Cheesecake with Basque Twist
Equipment
- Springform pan
- Mixing bowls
- Hand mixer or stand mixer
Ingredients
Ingredients
- 150 g graham crackers or digestive biscuits
- 80 g unsalted butter, melted
- 250 g cream cheese, softened for matcha layer
- 60 g granulated sugar for matcha layer
- 2 large eggs for matcha layer
- 2 tablespoons matcha powder
- 1 tablespoon all-purpose flour for matcha layer
- 400 g cream cheese, softened for vanilla layer
- 100 g granulated sugar for vanilla layer
- 2 large eggs for vanilla layer
- 1 teaspoon vanilla extract
- 120 ml heavy cream
- 1 tablespoon all-purpose flour for vanilla layer
Instructions
- Crush the biscuits and mix with melted butter. Press into a springform pan and chill.
- Beat cream cheese, sugar, and matcha powder. Add eggs one at a time and fold in flour. Pour over crust.
- Beat cream cheese and sugar for vanilla layer. Add eggs, vanilla, heavy cream, and flour. Pour over matcha layer.
- Bake at 400°F (200°C) for 45–55 minutes until caramelized on top with a slight jiggle.
- Cool to room temperature, then refrigerate at least 4 hours or overnight before serving.