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Strawberry Matcha Cheesecake

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Prep Time:1 hour
Cook Time:3 minutes
Course: Dessert
Cuisine: American, Japanese
Keyword: Cheesecake, Matcha
Servings: 8

Ingredients

Biscuit Top

  • 250g digestive biscuits or graham crackers, crushed
  • 90g unsalted butter, melted

Biscuit Base

  • 500g digestive biscuits or graham crackers, crushed
  • 180g unsalted butter, melted

Strawberry and Raspberry Compote

  • 450 g raspberries & strawberries, fresh or frozen
  • 80 g caster sugar (for compote)
  • 10 ml cornstarch
  • 10 ml cold water (to mix with cornstarch)

Matcha Ganache

  • 200g white chocolate
  • 60ml heavy cream
  • 40 to 50g good quality culinary matcha powder, sifted

Cheesecake Filling

  • Matcha ganache (from above)
  • 500g cream cheese, softened
  • 100g Greek yogurt
  • 40g sugar
  • 200ml heavy cream, whipped to stiff peaks

Instructions

Make the compote

  • Add the berries and caster sugar to a saucepan over medium heat. Simmer for 8 to 10 minutes, mashing some of the berries with the back of a spoon, until syrupy.
  • Mix the cornstarch and cold water into a smooth slurry. Stir it into the simmering compote and cook for 1 to 2 minutes, until thick enough to coat the back of a spoon.
  • Pour into a shallow dish and cool at room temperature, then chill in the fridge until fully cold and set, at least 1 hour.

Make the matcha ganache

  • Sift the matcha into a bowl and add the white chocolate.
  • Heat the cream in the microwave in 1 minute bursts until hot.
  • Pour the hot cream over the white chocolate and matcha. Leave for 3 minutes, then stir until smooth.
  • Pour into a shallow dish and chill in the fridge until completely cool, at least 30 minutes.

Make the biscuit top

  • Mix the 250g biscuit crumbs with 90g melted butter until it looks like wet sand.
  • Place a piece of parchment paper on a chopping board, then set your springform tin ring (without the base) on top.
  • Pour in the crumbs, then spread and press down firmly into an even round.
  • Carefully lift the tin ring away to reveal the pressed crust. Slide the board into the fridge to set.

Make the biscuit base

  • Mix the 500g biscuit crumbs with 180g melted butter until it looks like wet sand.
  • Press firmly into the base and up the sides of your 23cm x 7cm springform tin.
  • Chill while you make the filling.

Make the cheesecake filling

  • Beat the cream cheese, Greek yogurt and sugar with a hand mixer until smooth.
  • Add the cooled matcha ganache and mix until combined.
  • Fold in the whipped cream with a spatula until no streaks remain.

Assemble

  • Spoon half the cheesecake filling into the biscuit base and smooth it flat.
  • Spread the cold, set compote over the top, leaving a small border at the edge.
  • Add the remaining cheesecake filling and smooth the top.
  • Place the biscuit top over the filling to close the cheesecake.
  • Refrigerate for at least 8 hours, ideally overnight, until fully set.

Flip and serve

  • Place a chopping board or serving platter on top of the cheesecake and flip it upside down.
  • Release the cheesecake from the springform tin. If it’s stubborn, lightly heat the outside of the tin with a blow torch
  • Slice with a hot, clean knife, wiping it between cuts, to show off the green and pink layers.