There’s something enchanting about the combination of strawberries and matcha, each flavor bursting like joyful memories on a warm summer day. As I gathered the ingredients for this Strawberry Matcha Basque Cheesecake, I couldn’t help but feel the nostalgia creeping up—a flicker of sunshine escaping from the lives we weave around food. This dessert is more than just a recipe; it’s a love letter to flavors that dance together, creating harmony in your heart and palate.
Why make this recipe?
This Strawberry Matcha Basque Cheesecake is the perfect marriage of rich, creamy textures and vibrant flavors, making it a delightful centerpiece for any occasion. Not only does the lush creaminess of the cheesecake wrap around your senses, but the earthy notes of matcha marry beautifully with the sweetness of strawberries. Whether it’s an afternoon gathering or a cozy date night, this dessert brings warmth and joy to every moment.
How to make Strawberry Matcha Basque Cheesecake
Ingredients:
- 12 g Matcha powder
- 6 tbsp Freeze-dried strawberry powder
- 3 Eggs
- 20 g All-purpose flour
- 86 g Powdered sugar
- 1 pinch Salt
- 120 g Sugar
- 440 g Cream cheese
- 270 g Heavy cream
- 330 ml Heavy whipping cream
- 1 cup (250g) Mascarpone
- Fresh Strawberries and fondant for garnish
Directions:
- Preheat your oven to 200°C (400°F). Grease a 9-inch springform pan and line it lovingly with parchment paper—this ensures a beautiful release later.
- In a medium bowl, combine the matcha powder, freeze-dried strawberry powder, flour, and a pinch of salt. Mix them well until the colors blend beautifully.
- In another bowl, whisk together the eggs and sugar until light and fluffy, resembling morning sunshine. Gradually introduce the cream cheese and mascarpone, mixing until the texture is smooth and creamy.
- Slowly fold in the heavy cream along with the dry ingredients, mixing gently until everything is lovingly combined, creating a lush batter.
- Pour this beautiful cheesecake mixture into your prepared pan, smoothing the top with a spatula, ensuring a perfect, inviting surface.
- Bake in the preheated oven for about 25-30 minutes. You’re looking for a golden-brown top with a softly set center; it should jiggle slightly, like it’s ready for a cozy nap.
- Once baked, let it cool at room temperature briefly before popping it into the fridge to chill for at least 4 hours. This helps the flavors deepen and meld, creating that delightful bite.
- Just before serving, garnish your cheesecake with fresh strawberries and fondant for a whimsical touch, making every slice a celebration.
How to serve Strawberry Matcha Basque Cheesecake
Slice the cheesecake into generous pieces, letting each slice showcase its beautifully golden top and creamy layers. Serve alongside a drizzle of strawberry sauce or a dollop of whipped cream for an extra touch of indulgence. Pair it with a warm cup of tea to enhance the experience.
How to store Strawberry Matcha Basque Cheesecake
To keep your Cheesecake divine, store leftovers covered in the refrigerator for up to 3 days. Its flavors may deepen, making each bite even more delightful.
Tips to make Strawberry Matcha Basque Cheesecake
- Make sure your cream cheese and mascarpone are at room temperature before you begin mixing; this prevents any lumps and creates a silky batter.
- For an extra touch of flavor, add a splash of vanilla extract to the batter.
- Allow the cheesecake to cool gradually in the oven with the door cracked open; this will help avoid cracks on the surface.
Variations
For those wanting to explore, swap the freeze-dried strawberry powder with raspberry or matcha with cocoa powder for rich chocolate notes—each option opens a new culinary adventure!
FAQs
-
Can I use fresh strawberries instead of freeze-dried strawberry powder?
Yes! You can puree fresh strawberries into the mixture, but keep in mind that it may alter the texture slightly. -
Why is it called Basque cheesecake?
This dessert hails from the Basque region of Spain, celebrated for its burnt top and creamy interior, unlike traditional cheesecakes that are baked at lower temperatures. -
Can I freeze the cheesecake?
Yes! After chilling, wrap it airtight and store in the freezer for up to a month. Thaw in the fridge before serving for the best texture.
Cherish the moments created around this cheesecake; it’s more than just a dish, it’s an experience waiting to unfold. Bake it, share it, and savor every bite. Each slice brings warmth and sweetness—a true reminder of the simple joys in life.
Strawberry Matcha Basque Cheesecake
Ingredients
Method
- Preheat your oven to 200°C (400°F). Grease a 9-inch springform pan and line it with parchment paper.
- In a medium bowl, combine the matcha powder, freeze-dried strawberry powder, flour, and a pinch of salt. Mix until well blended.
- In another bowl, whisk together the eggs and sugar until light and fluffy.
- Gradually add the cream cheese and mascarpone, mixing until smooth.
- Slowly fold in the heavy cream along with the dry ingredients until everything is combined.
- Pour the cheesecake mixture into the prepared pan and smooth the top.
- Bake in the preheated oven for 25-30 minutes until the top is golden-brown and the center jiggles slightly.
- Let it cool at room temperature for a bit before refrigerating for at least 4 hours.
- Garnish with fresh strawberries and fondant before serving.
- Slice and serve with strawberry sauce or whipped cream for additional indulgence.