Matcha strawberry basque cheesecake

I love a good basque cheesecake. It’s easy to make and the rustic charm means there’s no pressure to decorate it. I’ve always liked the matcha and strawberry combo in desserts and drinks. So it’s a no-brainer to make it into a basque cheesecake!

I’ve always missed the biscuit base of traditional baked cheesecakes so I incorporated it into this number. I chose oat biscuits but you can also use digestive biscuits or any biscuit of your choice. It not only adds to the texture, but cuts through the richness of the cheesecake perfectly.

Because it’s so rich and layered, the matcha strawberry basque cheesecake doesn’t need much in terms of decorating. I totally embrace the charm of the rustic look by scrunching up the baking paper before lining the tin. You can also add a light dusting of powdered sugar, or a few fresh strawberries on top for an added pop of colour.

If you love basque cheesecakes and different textures, try the ube mochi brownie basque cheesecake, boba tea basque cheesecake or bruleed basque cheesecake. They each have their own charm. Choose your adventure and tag your basque cheesecake with @ultimateomnoms on Instagram so I can feature you!

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Ingredients Method

Ingredients

  

• 150 g biscuits
• 90 g unsalted butter (melted)
• 450 g cream cheese
• 130 g castor sugar
• 3   large eggs (room temp)
• 1 tsp vanilla extract
• 15  g cornstarch 
• 180 ml + 3 Tbsp heavy cream
• 2 Tbsp matcha powder
• 3 Tbsp freeze-dried strawberry powder
• 1 drop red food colouring (optional)

Method

 

1. Crumb the biscuits using a rolling pin and ziplock bag or a food processor
2. Combine the crumbed biscuits into the melted butter and press mixture firmly into the base of lined baking tin
3. Using a paddle attachment, beat the cream cheese and sugar until soft and fluffy
4. Add in the eggs, one by one, whisking until fully combined
5. Add the vanilla extract, salt, sifted cornstarch and beat until smooth
6. Slowly drizzle in 180g of cream and beat until combined
7. Whisk the matcha powder into 3 Tbsp of cream and add to half of the mixture
8. Add strawberry powder and optional red colouring into the other half of the mixture
9. Pour the layers into the prepared 6” cake tin and bake for 35-40 min at 220°C conventional on the lower-middle rack
10. Let the cake sit for 10min in the oven with the door ajar
11. Cool to room temperature and put in the fridge for at least 4 hours or overnight