Strawberry Matcha Basque Cheesecake (Print)
Lusciously creamy, with vibrant matcha and strawberry flavors balanced in a golden Basque-style treat.
# What You'll Need:
→ Cheesecake Batter
01 -
440g cream cheese
02 -
3 eggs
03 -
120g sugar
04 -
12g matcha powder
05 -
20g all purpose flour
06 -
270g heavy cream
07 -
Pinch of salt
→ Strawberry Topping
08 -
330ml heavy whipping cream
09 -
250g mascarpone
10 -
86g powdered sugar
11 -
6 tbsp freeze dried strawberry powder
12 -
Fresh strawberries (optional)
13 -
Fondant for decoration (optional)
# How to Make It:
01 -
Preheat the oven to 240C/465F. Crumple one sheet of parchment paper into a ball, unfurl the paper, and use this to line a 24cm/9inch round cake pan.
02 -
To a blender, add cream cheese, eggs, sugar, matcha powder, all purpose flour, heavy cream, and salt. Blend until smooth.
03 -
Pour the batter through a sieve into the prepared pan to remove air bubbles and lumps.
04 -
Bake the batter for 35 minutes. The cake will be brown and still jiggly in the center. Allow it to cool completely before transferring to the fridge.
05 -
Beat together heavy whipping cream, mascarpone, powdered sugar, and freeze dried strawberry powder until stiff.
06 -
Spread the topping mixture onto the cooled cheesecake. Allow it to set in the fridge for 2-3 hours.
07 -
Decorate with fresh strawberries and fondant flowers. To slice, heat a knife under hot water, wipe the blade dry, and cut for clean slices.
# Additional Notes:
01 -
Heating the knife before slicing ensures clean and neat cuts.