Strawberry Matcha Basque Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
