Strawberry Matcha Basque Cheesecake Recipe

Introduction

Strawberry Matcha Basque Cheesecake is a delightful fusion of earthy matcha and sweet strawberries with the rich creaminess of a classic Basque cheesecake. Its caramelized top and luscious texture make it a perfect treat for special occasions or a luxurious everyday dessert.

Ingredients

• 440g cream cheese
• 3 eggs
• 120g sugar
• 12g matcha powder
• 20g all purpose flour
• 270g heavy cream
• Pinch of salt
• 330ml heavy whipping cream
• 250g mascarpone
• 86g powdered sugar
• 6 tbsp freeze dried strawberry powder
• Fresh strawberries and fondant for decoration

Instructions

1. Step 1: Preheat your oven to 240°C (465°F). Crumple one sheet of parchment paper into a ball, then carefully unfurl it and use it to line a 24cm (9-inch) round cake pan.
2. Step 2: In a blender, combine cream cheese, eggs, sugar, matcha powder, all-purpose flour, heavy cream, and a pinch of salt. Blend everything until the mixture is smooth.
3. Step 3: Pour the batter through a sieve into the prepared cake pan to remove air bubbles and lumps. Bake for 35 minutes. The top should be brown and the center still slightly jiggly. Let it cool, then transfer the cheesecake to the fridge.
4. Step 4: To make the strawberry topping, beat together heavy whipping cream, mascarpone, powdered sugar, and freeze dried strawberry powder until stiff peaks form. Spread this mixture evenly over the cooled cheesecake. Chill in the fridge for 2-3 hours to set.
5. Step 5: Decorate the cheesecake with fresh strawberries and fondant flowers as desired. For clean slices, warm a knife under hot water, dry it well, and then slice carefully.

Tips & Variations

• Use good quality matcha powder for the best flavor and vibrant green color.
• If freeze dried strawberry powder isn’t available, substitute with finely crushed freeze dried strawberries or a small amount of strawberry jam for the topping.
• Make sure to line the pan with plenty of parchment paper as the batter is quite soft and the cheesecake will rise and crack slightly on top.
• Chill the cheesecake overnight for even better texture and flavor balance.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep the strawberry topping chilled and add fresh decorations just before serving. To reheat slices, warm gently at room temperature or briefly in a low oven, but it is best served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a blender?

Yes, you can mix the batter by hand using a whisk or electric mixer. Just ensure the cream cheese is softened and beat thoroughly to achieve a smooth texture without lumps.

Is it possible to prepare this cheesecake in advance?

Absolutely. The cheesecake can be baked a day ahead and refrigerated. Adding the strawberry topping and decorations the day of serving ensures the freshest taste and presentation.

Strawberry Matcha Basque Cheesecake Recipe

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★★★★★

4.9 from 98 reviews

This Strawberry Matcha Basque Cheesecake is a delightful fusion dessert featuring a rich and creamy matcha-flavored Basque cheesecake base topped with a luscious strawberry mascarpone cream. The cheesecake is perfectly caramelized on top with a soft, jiggly center, enhanced by the subtle earthiness of matcha powder. Topped with a fluffy strawberry cream made from freeze-dried strawberry powder and mascarpone, and garnished with fresh strawberries and delicate fondant flowers, this cake offers a beautiful balance of flavors and textures, making it a perfect centerpiece for any occasion.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion (Japanese-Spanish)
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Basque Cheesecake

• 440g cream cheese
• 3 eggs
• 120g sugar
• 12g matcha powder
• 20g all purpose flour
• 270g heavy cream
• Pinch of salt

Strawberry Topping

• 330ml heavy whipping cream
• 250g mascarpone
• 86g powdered sugar
• 6 tbsp freeze dried strawberry powder

Decoration

• Fresh strawberries
• Fondant flowers

Instructions

1. Prepare the pan: Preheat the oven to 240°C (465°F). Crumple one sheet of parchment paper into a ball, then carefully unfurl it and line a 24cm (9-inch) round cake pan. This helps the paper fit snugly into the pan for easy removal of the cheesecake later.
2. Make the batter: In a blender, combine the cream cheese, eggs, sugar, matcha powder, all-purpose flour, heavy cream, and a pinch of salt. Blend the mixture until completely smooth to ensure a silky cheesecake texture.
3. Sieve and bake: Pour the batter through a fine sieve into the prepared cake pan. This process removes any air bubbles and lumps for an even texture. Bake the cheesecake for 35 minutes. The top should develop a deep brown color characteristic of Basque cheesecake, and the center will still be jiggly.
4. Cool the cheesecake: Allow the baked cheesecake to cool at room temperature, then transfer it to the refrigerator to chill while you prepare the strawberry topping.
5. Prepare the strawberry topping: In a bowl, beat together the heavy whipping cream, mascarpone, powdered sugar, and freeze-dried strawberry powder until stiff peaks form. The mixture should be light and fluffy.
6. Apply the topping: Spread the strawberry mascarpone cream evenly over the cooled cheesecake. Place the cake back into the fridge and chill for 2 to 3 hours to allow the topping to set.
7. Decorate and slice: Garnish the cheesecake with fresh strawberries and fondant flowers for a beautiful presentation. When slicing, heat a knife under hot water, wipe it dry, then cut the cake to achieve clean, neat slices.

Notes

• Line the cake pan thoroughly with parchment paper extending above the rim; the cheesecake will rise above the pan while baking.
• Ensure the cream cheese is softened before blending to avoid lumps.
• Let the cheesecake cool completely before adding the topping to prevent melting or curdling.
• Use a hot, dry knife for slicing to get clean cuts without cracking the cheesecake.
• Freeze-dried strawberry powder adds natural strawberry flavor without extra liquid, helping maintain the topping’s texture.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Basque cheesecake, matcha cheesecake, strawberry cheesecake, fusion dessert, mascarpone topping, berry dessert, Japanese inspired, creamy cheesecake