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Strawberry Matcha Cheesecake Recipe

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★★★★

4 from 62 reviews

This Strawberry Matcha Cheesecake combines the rich creaminess of a classic cheesecake with the earthy notes of matcha and the fresh sweetness of strawberry compote. The recipe features a crunchy graham cracker crust, a luscious matcha-infused cream cheese filling, and a delicate strawberry whipped cream topping for an elegant and delicious dessert perfect for special occasions or a refined treat.

Ingredients

Scale

Strawberry Compote

  • 1 1/2 bags (15 ounces) Cascadian Farm Organic Frozen Strawberries
  • 1/2 cup granulated sugar
  • Pinch of fine sea salt

Graham Cracker Crust

  • 1 1/2 cups (about 12 whole graham crackers) graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of fine sea salt

Cheesecake Filling

  • 2 pounds (32 ounces) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 2/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt
  • 4 large eggs (at room temperature)
  • 2 tablespoons matcha powder

Strawberry Whipped Cream

  • 1/4 cup powdered sugar
  • 1/2 cup freeze-dried strawberries
  • 1 1/2 cups heavy cream
  • Red food coloring (optional)
  • 2 teaspoons matcha powder (optional), for dusting

Instructions

  1. Make the Strawberry Compote: In a medium saucepan, combine frozen strawberries and sugar. Cook over medium heat, stirring occasionally, until the strawberries soften and the sugar fully dissolves. Season with a pinch of fine sea salt to taste, then transfer the mixture to a blender or food processor and blend until smooth. Set aside to cool.
  2. Prepare the Graham Cracker Crust: Wrap the outside of a 9-inch springform pan with two layers of aluminum foil to prevent water from leaking in during the baking process. If using whole graham crackers, pulse them in a food processor to create fine crumbs. In a bowl, combine the graham cracker crumbs, light brown sugar, melted butter, and a pinch of salt. Press this mixture firmly into the bottom of the springform pan and set aside.
  3. Make the Cheesecake Filling: Preheat your oven to 325°F (163°C). In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and continue beating until creamy. Mix in sour cream, vanilla extract, and salt until just combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Sift the matcha powder into the mixture and stir until smooth. If the batter is lumpy, strain it through a fine mesh sieve for a smooth texture.
  4. Assemble and Bake: Pour the cheesecake batter over the prepared graham cracker crust and smooth the top evenly. Spoon the cooled strawberry compote over the batter and gently swirl it into the surface to create a marbled effect. Place the foil-wrapped springform pan on a rimmed baking sheet, then pour hot water into the baking sheet to create a water bath, which helps bake the cheesecake evenly. Bake for 1 hour and 30 minutes or until the center reaches 160°F (71°C). Turn off the oven and let the cheesecake cool inside for 1 to 2 hours. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight.
  5. Make the Strawberry Whipped Cream: Pulse the powdered sugar and freeze-dried strawberries in a food processor until finely ground into a powder. In a large bowl, whip the heavy cream to stiff peaks. Gently fold in the strawberry powder and, if desired, a few drops of red food coloring for a vibrant pink hue.
  6. Finish and Serve: Remove the chilled cheesecake from the springform pan and spread the strawberry whipped cream evenly over the top. Optionally, dust the surface with additional matcha powder for an elegant finish. Slice and serve. Store any leftovers by returning the cheesecake to the springform pan and refrigerate.

Notes

  • Use room temperature eggs and cream cheese to prevent lumps in the batter.
  • Wrapping the springform pan in foil prevents water from the water bath from leaking in and ruining the crust.
  • The water bath ensures gentle and even baking, preventing cracks in the cheesecake.
  • Chilling the cheesecake for at least 6 hours or overnight improves texture and flavor.
  • Optional red food coloring enhances the strawberry whipped cream’s color but can be omitted for a natural look.
  • Straining the batter after adding matcha ensures a smooth final texture without clumps.

Keywords: strawberry cheesecake, matcha cheesecake, baked cheesecake, strawberry compote, matcha powder dessert, creamy cheesecake, graham cracker crust, strawberry whipped cream

Find it online: https://foodiecara.com/strawberry-matcha-cheesecake-recipe/