Ingredients: 

For the crust: 
Graham cracker sheets – 18 sheets (272g)
Salted butter, melted – ½ cup (113g)

For the filling:
Cream cheese, softened – 8 ounces (226g)
Large egg – 1 (approx. 50g)
Brown sugar – ½ cup (100g)
Matcha powder – 1½ tablespoons (about 10g)
Vanilla extract – 1 teaspoon (about 5ml)
Oat milk – ⅓ cup (80ml)

Instructions:
To start, Add the graham crackers into a bowl and smashed them until they were all crumbs. If you have a food processor, I’d recommend using that instead of manually crushing them . Then Melt the butter and mixed it well with the crust. In a parchment lined 8x8 baking pan, Press the crust into the bottom of the pan.
Then Start to make the cheesecake filling. I softened the cream cheese in the microwave for 90 seconds or until it was room temperature. Then, in a large bowl, Add it together with the egg, brown sugar, oat milk, matcha powder, and vanilla extract. Whisk this together for 3-4 minutes, and then poured it on top of the graham cracker crust.
Bake this at 375°F (190°C) for 40-45 minutes, or until the top was a deep brown (like right before possibly being burnt . After it’s done baking, let this cool for 4-6 hours before cutting into it.

A rustic matcha Basque-style cheesecake on a graham cracker crust with a custardy center and caramelized top. An easy baked cheesecake bar recipe that.

Brown Sugar Matcha Basque Cheesecake Bars Recipe | Josephine's Baking

Brown Sugar Matcha Basque Cheesecake Bars

Shortbread Crust
All-purpose flour: 1 cup (120g)
Powdered sugar: ¼ cup (30g)
Salt: ¼ tsp (2g)
Unsalted butter, melted: ½ cup (113g)
Vanilla extract: ½ tsp (2g)

Matcha Cheesecake Filling
Cream cheese: 8 oz (226g)
Granulated sugar: ⅓ cup (67g)
Matcha powder: 1 ½ tsp (3g)
Heavy whipping cream: ½ cup (120g)
Egg: 1 large (50g)
Vanilla extract: ½ tsp (2g)
Cornstarch: 1 tbsp (8g)

Strawberry Layer
Fresh strawberries, diced: ¾ cup (110g)
Granulated sugar: 1 tbsp (13g)
Cornstarch: 1 tsp (3g)
Lemon juice: 1 tsp (5g)

Instructions
Preheat the oven to 325°F (163°C). Line an 8x8 pan with parchment paper, leaving overhang on the sides. Leave your cream cheese to come to room temperature. 

In a bowl, mix the flour, powdered sugar, salt, melted butter, and vanilla until combined. Press evenly into the pan. Bake for 15 minutes. Let cool slightly.

In a small saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5–7 minutes until thickened. Set aside to cool to room temperature.

In a large bowl, beat the room temperature cream cheese until smooth. Add sugar and matcha and mix until combined.

Add in the egg, heavy cream, vanilla, and cornstarch. Mix until smooth and fluffy, but don’t overbeat.

Pour the matcha cheesecake mixture over the baked crust and spread evenly. Spoon the cooled strawberry mixture on top and swirl gently with a butter knife. Bake for 28–33 minutes or until the edges are set and the center has a slight jiggle. Let cool at room temp, then chill for at least 3 hours (preferably overnight) before slicing into bars.

Strawberry Matcha Cheesecake Bars recipe with step by step instructions and exact measurements. Easy homemade cheesecake from scratch.

Strawberry Matcha Cheesecake Bars | Josephine's Baking

Strawberry Matcha Cheesecake Bars

Ingredients
Cream cheese: 16 oz (450 g), room temp
Brown sugar: ¾ cup (150 g)
Eggs: 3 large (150 g)
Pumpkin purée: ¾ cup (180 g)
Heavy cream: 1 cup (240 g)
Flour: 2 tablespoons (16 g)
Pumpkin spice: 2 teaspoons (6 g)
Vanilla extract: 1 teaspoon (4 g)

Preheat the oven to 425°F (220°C). Line a 9-inch (23 cm) springform pan with parchment paper, leaving excess over the edges.

In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth.
Add eggs one at a time and continue whisking into the batter until all the eggs are added and the batter is smooth. Add in the pumpkin, cream, flour, pumpkin spice, and vanilla and whisk until smooth.
Pour into the pan. Bake 50–55 minutes until the top is darkened and the center lightly jiggles.
Let the cheesecake cool completely in the pan. Chill at least 4 hours before slicing.

Pumpkin Basque Cheesecake recipe with step by step instructions and exact measurements. Easy homemade cheesecake from scratch.

Pumpkin Basque Cheesecake | Josephine's Baking

Pumpkin Basque Cheesecake

Pumpkin Cheesecake Batter:
Cream cheese: 16 oz (338 g), room temp
Granulated sugar: ½ cup (100 g)
Eggs: 1 large (50 g)
Egg yolk: 1 (18 g)
Heavy cream: ¾ cup (180 g)
Vanilla bean paste: 1 tablespoon (15 g)
Flour: 2 tablespoons (16 g)
Salt: ¼ teaspoon (1.5 g)
Pumpkin puree: ¾ cup (180 g)
Brown sugar: 2 tablespoons (25 g)
Cinnamon: 1 teaspoon (3 g)
Nutmeg: ¼ teaspoon (1 g)
Ginger: ¼ teaspoon (1 g)
Cloves: ⅛ teaspoon (0.5 g)

Biscoff Crust and Topping:
Crushed Biscoff cookies: 2 cups (220 g)
Melted salted butter: 6 tablespoons (85 g)
Brown sugar: 2 tablespoons (25 g)
Cinnamon: 1 teaspoon (3 g)

Preheat the oven to 325°F (165°C). Line a 6-inch round springform pan with parchment paper on the bottom and sides. In a bowl, mix together the crushed Biscoff cookies, melted butter, brown sugar, and cinnamon until evenly combined. Press most of the mixture firmly and evenly into the bottom of the pan. Leave about ¼ of a cup of the biscoff crust mixture for the cheesecake topping too. Set aside.

In a large mixing bowl, beat the room temperature cream cheese and granulated sugar together until smooth and creamy, about 2 minutes. Add the egg and egg yolk and mix just until combined, being careful not to overbeat. Add the heavy cream, vanilla bean paste, flour, and salt and mix until the batter is silky and smooth. Add the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, and cloves and mix until fully incorporated.

Pour the cheesecake batter over the prepared crust and smooth the top. Gently tap the pan on the counter to release any air bubbles. Sprinkle the rest of the crushed biscoff mix on top. Bake for 55–65 minutes, until the edges are set and the center still has a slight jiggle. Remove from the oven and let the cheesecake cool completely at room temperature, then refrigerate for at least 6–8 hours, preferably overnight, before slicing.

Biscoff Pumpkin Cheesecake recipe with step by step instructions and exact measurements. Easy homemade cheesecake from scratch.

Cheesecake

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