Strawberry Matcha Cheesecake

Strawberry Matcha Cheesecake

A stunning dessert that layers the earthy elegance of matcha with the bright sweetness of strawberries and the creamy richness of cheesecake. This recipe brings together a crisp, buttery matcha shortcrust base, a sweet strawberry confit center, and a silky cheesecake filling swirled with matcha gel. Finished with a glossy green tea glaze and fresh berries, it is as eye-catching as it is delicious.

The result is a perfect cheesecake, not too heavy, with slight bitterness from the matcha, refreshing fruitiness from strawberries, and luxurious smoothness from cream cheese and mascarpone. This recipe is ideal for anyone who loves modern twists on classic desserts. It is also a show-stopping centerpiece for celebrations, afternoon tea, or whenever you want to impress.

Prep Time

1 hours

Cook Time

2 hours

Servings

10

Category

Desserts

Cuisine

American

Ingredients

• 6 tbsp unsalted butter, softened (85 g)
• ⅓ cup + 1 tbsp sugar (80 g)
• ½ tsp salt (2 g)
• ⅓ cup cornstarch (40 g)
• 1 cup + 2 tbsp all-purpose flour (140 g)
• 3 tbsp almond flour (20 g)
• 2 tsp matcha powder (7 g)
• 1 tbsp water (15 g)
• 2 ½ tbsp unsalted butter, melted (35 g)
• ½ cup strawberry purée (130 g)
• 1 ½ tsp agar-agar (4.5 g)
• 3 ½ tbsp sugar (45 g)
• 1 cup whole milk (255 g)
• ¼ cup sugar (50 g)
• 1 tbsp matcha powder (9 g)
• ¾ tsp agar-agar (2.5 g)
• ¾ cup cream cheese (165 g)
• ¾ cup mascarpone (180 g)
• 1 large egg (55 g)
• 1 large egg yolk (18 g)
• 3 ½ oz white chocolate, 33% (105 g)
• ⅓ cup heavy cream, 33% (85 g)

Directions

1. Cut butter into cubes and soften.
2. Mix sugar, salt, flours, cornstarch, and matcha powder. Add butter and combine until crumbly. Add water if needed to hold texture.
3. Chill dough for at least 1 hour.
4. Bake at 320–340 °F (160–170 °C) for 15–20 minutes, stirring twice during baking. Cool completely.
5. Crush into fine crumbs, mix with melted butter (35 g).
6. Grease a ring mold, place on parchment, and press in crumbs to form a base with 2 in (5.5 cm) sides. Refrigerate.
7. Mix sugar with agar.
8. Heat strawberry purée to 105 °F (40 °C).
9. Whisk in sugar-agar mix. Bring to a boil, simmer 30–60 seconds.
10. Cool to 120–140 °F (50–60 °C).
11. Pour onto chilled crust and refrigerate to set.
12. Whisk milk, sugar, agar, and matcha.
13. Bring to a boil, simmer ~30 seconds while whisking.
14. Cool and blend into a smooth gel.
15. Reserve ⅓ of gel for cheesecake filling; refrigerate. Leave the rest for topping.
16. Heat cream until boiling, pour over white chocolate, and stir until smooth (ganache).
17. Beat cream cheese, adding whole egg and yolk one at a time.
18. Fold ganache into cheese mixture in three parts.
19. Spread batter over strawberry confit. Pipe small dots of matcha gel inside batter.
20. Bake at 195–230 °F (90–110 °C) for 100–150 minutes until set.
21. Cool to room temperature, then refrigerate for at least 6 hours.
22. Reheat the remaining matcha gel to 140 °F (60 °C).
23. Pour evenly over the chilled cheesecake as a glaze.
24. Decorate with fresh berries and mint leaves.