Strawberry Matcha Latte Cheesecake (Print Version)
Brown sugar crust meets matcha cheesecake swirled with strawberry, topped with fresh strawberries.
# Ingredients:
→ Strawberry Compote
01 -
140g fresh or frozen strawberries
02 -
25g granulated sugar
03 -
Squeeze of lemon juice
→ Crust
04 -
105g all-purpose flour
05 -
55g packed light brown sugar
06 -
1/4 teaspoon salt
07 -
56g unsalted butter, melted
→ Filling
08 -
250g cream cheese, softened
09 -
62g granulated sugar, divided
10 -
1 large egg
11 -
80ml plain full-fat Greek yogurt or sour cream
12 -
5ml pure vanilla extract
13 -
56g pure white chocolate, melted
14 -
1 teaspoon ceremonial-grade matcha powder
15 -
45ml strawberry puree
→ Topping
16 -
3 to 4 fresh whole strawberries, sliced
# Steps:
01 -
Combine strawberries and sugar in a saucepan over medium heat. Once juices release and bubble, reduce heat to a simmer and add lemon juice. Cook for 7-10 minutes, stirring frequently, until thick like jam. Transfer to a bowl and let cool.
02 -
Preheat oven to 175°C. Line an 8x8-inch pan with parchment paper, leaving a 2-inch overhang for easy removal. In a bowl, combine flour, brown sugar, and salt. Add melted butter and mix until it resembles wet sand. Press mixture evenly into the pan and bake for 10-12 minutes until lightly golden. Set aside. Reduce oven temperature to 160°C.
03 -
In a medium bowl, beat cream cheese and 50g sugar until smooth. Beat in egg, then mix in yogurt and vanilla extract. Add melted white chocolate and combine thoroughly. Transfer 1 cup of batter to a separate bowl, stirring in strawberry puree. Add remaining sugar and matcha powder to the main bowl and mix until smooth.
04 -
Pour all but 2 tablespoons of matcha batter over the cooled crust. Evenly spoon the strawberry batter on top, spreading carefully. Add dollops of reserved matcha batter and swirl using a knife. Arrange sliced strawberries decoratively on top.
05 -
Bake for 20-25 minutes at 160°C until edges are slightly puffed and center has a slight jiggle. Cool completely on a wire rack, then refrigerate for at least 4 hours before slicing.
# Notes and Tips:
01 -
For a vibrant green color, use high-quality ceremonial-grade matcha powder.