Description
This cheesecake combines the sweetness of strawberries and the earthy notes of matcha, making it a perfect dessert for any occasion.
Ingredients
- For Strawberry Compote:
140g fresh or frozen strawberries, 25g granulated sugar, squeeze of lemon juice - For Crust:
105g all-purpose flour, 55g packed light brown sugar, 1/4 teaspoon salt, 56g unsalted butter (melted) - For Filling:
250g cream cheese (softened), 62g granulated sugar (divided), 1 large egg, 80ml plain full-fat Greek yogurt or sour cream, 5ml pure vanilla extract, 56g pure white chocolate (melted), 1 teaspoon ceremonial-grade matcha powder, 45ml strawberry puree - For Topping:
3 to 4 fresh whole strawberries (sliced)
Instructions
- Start by combining the strawberries and sugar in a medium saucepan over medium heat. Stir occasionally and let the mixture come to a gentle boil. Reduce the heat to a simmer and add lemon juice, continuing to cook until thickened to jam-like consistency.
- Preheat your oven to 175°C (350°F). Combine flour, brown sugar, and salt in a bowl, then mix in melted butter. Press into a lined baking pan and bake until lightly golden.
- Beat cream cheese and granulated sugar in a bowl until smooth, then add egg, yogurt, and vanilla extract. Mix well. Separate 1 cup of batter and stir in strawberry puree.
- Add remaining sugar and matcha powder to the remaining batter and blend until smooth. Pour most over the crust, add strawberry batter, dollop reserved matcha batter, and swirl.
- Bake for 20-25 minutes until set but still slightly jiggly. Cool then chill at least 4 hours before serving.
Notes
Ensure the cream cheese is at room temperature before mixing for a smooth batter. Avoid overmixing to prevent cracks.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 350 per slice
- Sodium: 180 mg
- Protein: 6 g