Double Layered Vanilla Matcha Basque Cheesecake

Say hello to this gorgeous double-layered vanilla matcha basque cheesecake with an irresistible vanilla wafer cookie crust!

Course Dessert

Cuisine Asian Fusion

Prep Time 30

Cook Time 40

Total Time 5 10

Servings 6-inch Cake

Calories 2291kcal

Author Takes Two Eggs

Ingredients

Crust

130 g 1 1/4 cup ground vanilla wafers
85 g 6 tbsp melted unsalted butter
¼ tsp Kosher salt

Cheesecake Batter

16 oz 2 blocks full-fat cream cheese room temperature
120 g 1/2 cup granulated sugar
3 large eggs room temperature
1 ½ tsp vanilla extract
1 tsp lemon juice
16 grams 2 tbsp all-purpose flour
½ tsp Kosher salt
1 cup heavy cream
Matcha mix: 12 g matcha + 2 tbsp heavy cream

Instructions

Prepare the oven and pan. Preheat oven to 425°F. Line 3-inch deep 6-inch round cake pan with 2 layers of parchment paper, allowing the paper to extend about 2-inches above cake pan rim. Set aside.
Make the Crust: Blend the vanilla wafers. Using a food processor or blender. Mix the crushed vanilla wafers, melted butter, and salt. Transfer to the prepared cake pan. Press into an even layer into the bottom of the pan.
Prepare the vanilla cheesecake filling. Place cream cheese and sugar in a stand mixer fitted with the blade attachment. Beat on medium until the mixture is smooth. Add in vanilla. With the mixer running, add eggs one at a time. Scrape down the sides of the bowl. Separate into 2 bowls of equal portions.
Mix flour and heavy cream. In a small bowl, stir together flour, salt, and about 1/4 cup of cream until paste forms. Slowly add remaining cream, a little at a time, until the mixture is smooth and has no lumps. Separate into 2 bowls of equal portion.
Pour one of the flour and heavy cream bowls into the vanilla cream cheese filling bowls. Whisk thoroughly until incorporated
Make the Matcha cream cheese filling. In a small separate bowl, mix the 12 g matcha and 3 tbsp of heavy cream. Mix this into one of the flour and heavy cream bowls. Pour the matcha and heavy cream mixture into the second of the cream cheese mix bowls. Whisk thoroughly until incorporated.
Assemble the layers. Pour matcha mixture into prepared cake pan on top of crust. Put the vanilla cheesecake batter into a piping bag and carefully pipe on top of the matcha batter.
Bake. Place filled cake pan on a baking sheet to catch any spills during baking. Place in the center of the preheated oven. Bake for 35-40 minutes until the top is browned yet the center is still jiggly. Let cheesecake cool in the pan to room temperature, then unmold from the pan.
Serve at room temperature for the soft custard-like texture or chill overnight if you want a more firm texture.

Notes

Use room temperature ingredients! This helps in creating that smooth, evenly-baked cheesecake.

Use the right pan: this cake will rise an absurd amount over the pan. Then it will set as it cools. I used a 3 inch deep 6-inch round cake pan with a removable bottom for this recipe. If you use an 8 inch or 9-inch pan, I highly recommend multiplying the recipe by 1.5 to not have a short and shallow cake.
Double line the pan: Line the entire cake pan with two sheets of parchment paper. Allow two to three inches of parchment paper to extend past the cake pan rim. The basque cheesecake will rise past the cake pan.
Skip the water bath: this basque cheesecake does not require a water bath. The cake is supposed to rise, and fall and have all of those beautiful imperfect ridges and rustic cracks.
Keep an eye on the top of the cheesecake: Different ovens will brown cheesecakes at different rates. So I recommend keeping an eye on the cheesecake during the final 15-20 minutes of baking to reach your optimally desired level of burnt color. If it starts to get too dark, just gently lay a piece of aluminum foil over the cheesecake. Alternatively, if it is not dark enough, turn on the broil for 30 seconds to a minute.

Nutrition