Strawberry Matcha Cheesecake
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Recipe Intro From eating_with_sandy
This Strawberry Matcha Cheesecake is a showstopping dessert that perfectly balances earthy matcha, rich cream cheese, and a vibrant strawberry swirl made with Cascadian Farm Organic Frozen Strawberries. With a buttery graham cracker crust, a silky matcha-infused filling, and a strawberry whipped cream topping, each bite delivers bold flavor and luxurious texture. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake is guaranteed to impress.
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Recipe Card
ingredients
Strawberry Compote:
- 1 1/2 bags (15 ounces) Cascadian Farm Organic Frozen Strawberries
- 1/2 cup granulated sugar
- Pinch of fine sea salt
ingredients
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
ingredients
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
ingredients
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
Method
Make the Strawberry Compote:
Step 1
In a medium saucepan, combine frozen strawberries and sugar.
Step 2
Cook over medium heat, stirring occasionally, until strawberries soften and the sugar has fully dissolved.
Step 3
Season with salt to taste.
Step 4
Transfer mixture to a blender or food processor and blend until smooth. Set aside to cool.
Prepare the Graham Cracker Crust:
Step 1
Before adding the crust, wrap the outside of the springform pan in two layers of aluminum foil to prevent any water from the water bath from leaking into the cheesecake.
Step 2
If using whole graham crackers, pulse them into fine crumbs in a food processor.
Step 3
In a bowl, mix graham cracker crumbs, brown sugar, melted butter and salt until well combined.
Step 4
Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
Make the Cheesecake Filling:
Step 1
Preheat the oven to 325°F.
Step 2
In a large bowl, beat cream cheese until smooth. Add sugar and beat again until creamy.
Step 3
Add sour cream, vanilla, and salt. Mix until combined.
Step 4
Beat in the eggs one at a time until fully incorporated.
Step 5
Sift in matcha powder and mix until smooth. If lumpy, strain through a fine mesh sieve.
Assemble and Bake:
Step 1
Pour the cheesecake batter over the crust and smooth the top.
Step 2
Spoon strawberry compote over the batter and gently swirl into the surface.
Step 3
Place the aluminum wrapped pan on a rimmed baking sheet.
Step 4
Pour hot water onto the baking sheet to create a water bath.
Step 5
Bake for 1 hour 30 minutes, or until the center reaches 160°F.
Step 6
Turn off the oven and let the cheesecake cool inside for 1–2 hours.
Step 7
Transfer to the fridge and chill for at least 6 hours or overnight.
Make the Strawberry Whipped Cream:
Step 1
Pulse powdered sugar and freeze-dried strawberries in a food processor until finely ground.
Step 2
In a large bowl, whip heavy cream until stiff peaks form.
Step 3
Gently fold in the strawberry powder and a few drops of red food coloring, if using.
Finish and Serve:
Step 1
Remove chilled cheesecake from the pan and spread the whipped cream over the top.
Step 2
Optionally, dust with matcha powder before slicing and serving.
Step 3
Return leftovers to the springform pan for easy storage.