Description
A stunning cheesecake that combines the earthy tones of matcha with the sweet brightness of strawberries, perfect for special occasions or cozy nights in.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 2 tablespoons matcha powder
- 1 cup heavy cream
Instructions
- Preheat the oven to 325°F (160°C) and grease a springform pan.
- In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press the mixture into the bottom of the prepared springform pan to form a crust.
- In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Divide the cheesecake batter into two bowls. In one, mix in the pureed strawberries; in the other, blend in the matcha powder.
- Pour the strawberry mixture over the crust, then layer the matcha mixture on top. Create a gentle swirl between the two batters using a knife or skewer.
- Bake for 45-50 minutes or until the center is set but still slightly jiggly. Cool at room temperature.
- Refrigerate for at least 4 hours before serving.
- Whip the heavy cream until soft peaks form and spread or pipe it on top of the chilled cheesecake.
Notes
Ensure cream cheese is completely softened to avoid lumps. For added flavor, consider using flavored extracts. Adjust matcha to your liking, but don’t skip it.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg