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This strawberry matcha basque cheesecake is here for when you crave something creamy and unique, blending sweet berries with the bold earthiness of matcha and that signature caramelized top. The finishing touch is a jammy strawberry topping that makes every bite a celebration.
I love how the strawberry and matcha bring out the best in each other. The first time I baked this for friends they were wowed by the unexpected combination and everyone fought over the last slice.
Ingredients
- Cream cheese: Choose full fat for maximum creaminess and tang
- Eggs: Help the batter set and add a rich mouthfeel
- Sugar: Granulated sugar sweetens and helps caramelize the top
- Matcha powder: Use bright green ceremonial grade for vivid color and flavor
- All purpose flour: A touch for structure but keeps things custardy
- Heavy cream: Look for one with a high fat percentage for a velvet finish
- Salt: Just a pinch pulls all the flavors together
- Mascarpone: Adds silkiness and gentle tang to the topping
- Heavy whipping cream: Whips up light and fluffy for the topping
- Powdered sugar: Dissolves smoothly and sweetens the topping
- Freeze dried strawberry powder: Packs a punch of real fruit flavor without extra moisture
- Fresh strawberries: Brighten the whole cake and add a fresh bite
- Fondant flowers: Optional but perfect if you love decorating cakes
Pick strawberries that are dark red and smell fragrant for the prettiest look and full flavor.
Step-by-Step Instructions
- Prep the pan:
- Crumple a sheet of parchment paper into a tight ball then unfurl it and press it into your round cake pan. This gives you those classic Basque ruffled edges and makes unmolding easier, even if the batter is sticky.
- Blend the batter:
- Add cream cheese, eggs, sugar, matcha powder, flour, heavy cream, and salt to a blender. Run the blender until absolutely smooth and no streaks remain so the cake bakes up silky without lumps.
- Strain and bake:
- Pour the blended batter through a fine sieve into your lined pan. This step removes air bubbles and any stray lumps for the smoothest possible texture. Bake in your hot oven until the edges are browned but the center still jiggles when you gently shake the pan.
- Cool and chill:
- Let the cheesecake cool completely in the pan before transferring it to the fridge. Chilling is essential because it helps the cake set to that unique Basque creamy texture and lets flavors meld together.
- Whip the topping:
- Combine heavy whipping cream, mascarpone, powdered sugar, and freeze dried strawberry powder in a chilled bowl. Beat until you get firm peaks that hold their shape. This strawberry cloud is what makes the cake extra special.
- Assemble and set:
- Spread the strawberry topping evenly over the cooled cheesecake. Chill again for two to three hours so the topping sets for easy slicing.
- Decorate and serve:
- Add fresh strawberries and fondant flowers if you want that bakery look. For perfect slices, dip your knife in hot water and wipe dry between each cut.
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The freeze dried strawberry powder is my secret weapon for big flavor without watering down the topping. My niece once covered the whole cake in extra strawberries because she loved how their sharpness played against the creamy base.
Storage Tips
Store leftover cheesecake in the fridge in an airtight container so it stays fresh and the topping does not dry out. If you want to make it ahead it does beautifully when prepared up to one day in advance.
Ingredient Substitutions
No mascarpone Try swapping in full fat cream cheese for the topping though it will be tangier. You can also use coconut cream for a dairy free twist and fresh berries instead of powder for a softer topping.
Serving Suggestions
Lovely as a show stopping birthday cake or for brunch with tea. You can sprinkle a little extra matcha on top before serving or pile on extra strawberries for more color and fruitiness.
Cultural and Historical Context
The Basque cheesecake originates from northern Spain where it is celebrated for its rustic burnt top and creamy texture. Adding matcha brings that nod to Japanese flavors and the strawberry topping turns it into something totally new.
Recipe FAQs
- → What type of matcha works best?
Culinary-grade matcha is ideal for baking, imparting robust flavor and brilliant color without overwhelming bitterness.
- → How do I avoid a lumpy batter?
Blend all ingredients thoroughly and strain the batter before baking to achieve a smooth, creamy texture.
- → Can I substitute mascarpone in the topping?
Yes, cream cheese or whipped ricotta can be used, though mascarpone offers the creamiest consistency.
- → Why is the cake jiggly when removed from oven?
This Basque-style treat maintains a custardy center when done; it will set further as it cools in the fridge.
- → What's a tip for neat slices?
Heat your knife under hot water and dry before slicing—this yields cleaner, smoother cuts for serving.
- → Can I prepare the cake ahead of time?
Absolutely. It's best chilled overnight, allowing flavors to meld and the texture to firm up.