Vanilla Matcha Basque Cheesecake

This is a rich and creamy, double-layered basque cheesecake. Originating from San Sebastián in Spain’s Basque Country, this version is a twist on the classic, flavoured with sweet vanilla and earthy matcha.

I was inspired by my recent trip to Japan and wanted to make something with matcha. I’ve also had this Instagram post by 26 Grains saved for a while, and was drawn to how they captured the dessert so beautifully.

Basque cheesecake, like most cheesecakes, involves a lot of dairy and can feel quite heavy. Most videos of basque cheesecake showcase an incredibly creamy, almost custard-like centre. Personally, though, I prefer a cheesecake that’s more set and only a little soft, whilst still retaining that characteristic richness and creaminess.

I baked this cheesecake in a deep, 15cm (6″) cake tin (here). It does come up quite tall so, if your tin isn’t as deep (at least 6cm), make sure your parchment paper extends well above the rim to give the cheesecake room to rise. Alternatively, you can bake the recipe in an 18cm (7″) or 20cm (8″) cake tin. The cheesecake won’t be as tall, and you’ll probably have to reduce the baking time slightly.

The basque cheesecake I usually make is from No Recipes by Marc Matsumoto. It’s made with smaller quantities and doesn’t result in as tall of a cake, but it’s a bit lighter and made simply in a blender.

The recipe below is a combination of Amy’s neopolitan cheesecake from Constallation Inspiration and Megan’s vanilla matcha cheesecake from Takes two Eggs. After looking through a number of other recipes, I found that most use fairly similar quantities of ingredients.

I wanted the cheesecake’s cross-section to be more distinctly divided, with one half vanilla and the other matcha, rather than the marbled effect I ended up with. To achieve this, I recommend piping the vanilla batter gently on top of the matcha layer, rather than pouring it over. The poured batter sinks into the matcha, causing the matcha layer to rise up and around the vanilla, creating more of a marbled effect.

The matcha flavour was quite subtle, so I’ve increased the quantity in the recipe below. You can replace the matcha with hojicha powder, or just do a full vanilla cheesecake if you prefer. Also, I don’t think it’s necessary to sieve the batter, but feel free to do so if there are any large lumps.

I bake this cheesecake using a fan-forced setting, which is one of the few times I use the fan in my oven. My oven runs particularly hot on fan-forced, but I find that it gives the cheesecake a burnished crust all over, not only on the top.

I recommend checking the cheesecake at around 30 minutes to make sure the crust isn’t getting too dark. If you prefer a softer, creamier centre, bake it for around 35 minutes. Mine usually takes about 40 minutes. It should still have a slight wobble in the centre when you take it out of the oven.

Let me know if you have any questions, and have a great week!

Vanilla Matcha Basque Cheesecake

Makes a tall 15cm cheesecake.

Ingredients

• 500g cream cheese, room temperature
• 150g caster sugar
• 1 tsp vanilla extract
• 3 eggs, room temperature
• 300ml heavy cream, cold
• 20g cornflour
• 2 tbsp matcha powder (ceremonial or culinary grade)
• 3 tbsp hot water (80°C)

Method

1. Preheat the oven to 200°C fan-forced. Line a tall (at least 6cm) 15cm cake tin with two layers of parchment paper. The paper doesn’t need to sit perfectly flat against the tin – some folds and wrinkles are completely fine.
2. In a bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, caster sugar and vanilla. Beat on medium-high speed for until smooth, about 2 minutes, making sure to scrape down the sides of the bowl.
3. On low speed, add the eggs one at a time, beating well in between each addition and scraping down the sides of the bowl. Add the cream, and mix until just combined. Sift the cornflour over the batter, and mix until well combined.
4. Divide the mixture evenly into two portions (each half should be around 530g). Whisk together the matcha powder and hot water to form a thick paste. Add the matcha to one portion of batter, and fold until just combined.
5. Pour the matcha batter into the prepared pan. For a more marbled effect, pour the vanilla batter directly on top. Alternatively, for a cleaner look, gently pipe the vanilla batter on top of the matcha layer.
6. Place the cake tin on a baking tray and bake for 35–40 minutes. Check it at around 30 minutes to make sure the top isn’t getting too dark. The top should be deeply caramelised, while the centre should still have a noticeable wobble.
7. Remove from the oven and allow the cheesecake to cool completely at room temperature. Once cooled, cover the cheesecake or place it in an airtight container and refrigerate overnight.
8. Run a knife around the edges of the cheesecake, then carefully use the parchment paper to lift it out of the tin. Slice and serve.