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Strawberry Matcha Basque Cheesecake

A delightful cheesecake blending the rich creaminess of cheese with the vibrant flavors of strawberries and matcha, making it perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Cheesecake, Dessert
Cuisine: Fusion, Spanish
Calories: 400
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 12 g Matcha powder
  • 6 tbsp Freeze-dried strawberry powder Alternatively, use fresh strawberries pureed, but texture may change.
  • 20 g All-purpose flour
  • 1 pinch Salt
  • 120 g Sugar
  • 86 g Powdered sugar
  • 3 Eggs
  • 440 g Cream cheese Let it sit at room temperature before mixing.
  • 1 cup Mascarpone Also at room temperature.
  • 270 g Heavy cream
  • 330 ml Heavy whipping cream
  • Fresh Strawberries and fondant for garnish For a whimsical touch.

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F). Grease a 9-inch springform pan and line it with parchment paper.
  2. In a medium bowl, combine the matcha powder, freeze-dried strawberry powder, flour, and a pinch of salt. Mix until well blended.
  3. In another bowl, whisk together the eggs and sugar until light and fluffy.
  4. Gradually add the cream cheese and mascarpone, mixing until smooth.
  5. Slowly fold in the heavy cream along with the dry ingredients until everything is combined.
  6. Pour the cheesecake mixture into the prepared pan and smooth the top.
Baking
  1. Bake in the preheated oven for 25-30 minutes until the top is golden-brown and the center jiggles slightly.
  2. Let it cool at room temperature for a bit before refrigerating for at least 4 hours.
Serving
  1. Garnish with fresh strawberries and fondant before serving.
  2. Slice and serve with strawberry sauce or whipped cream for additional indulgence.

Notes

Store leftovers in the refrigerator for up to 3 days. Allow it to cool slowly in the oven with the door cracked open to prevent cracks.