Description
A delightful cheesecake blending the sweet and slightly tart flavor of strawberries with the earthy notes of matcha, creating a creamy dessert that captivates the senses.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 cups fresh strawberries, chopped
- 2 tbsp matcha powder
- 1 cup heavy cream
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter and pressing it into the bottom of a springform pan. Chill in the fridge.
- Blend cream cheese until smooth, then gradually add sugar and mix until creamy.
- Add eggs one at a time, mixing well after each addition.
- Whip heavy cream until soft peaks form and gently fold into the cream cheese mixture.
- Divide batter in half; fold in matcha powder in one half and strawberries in the other.
- Spoon dollops of each batter into the crust, swirling together for a marbled effect.
- Bake at 325°F (160°C) for 45-50 minutes until edges are set but center jiggles.
- Cool completely, then refrigerate for at least 4 hours, preferably overnight.
- Garnish with reserved strawberries and extra matcha before serving.
Notes
Use room temperature ingredients for better mixing. Consider baking in a water bath to minimize cracking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: strawberry, matcha, cheesecake, dessert, summer, fusion