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Matcha Basque Cheesecake with Strawberry Cream is one of those desserts that instantly feels special. I love how it blends the deep, earthy notes of matcha with the creamy richness of a classic Basque cheesecake, all crowned with a soft, fruity strawberry cream. The contrast is beautiful: a dark, caramelized top; a smooth, custardy center; and that airy pink cloud of whipped strawberry cream. This is the kind of bake that fills your kitchen with a warm, sweet aroma and makes you feel like you’re creating something elegant but comforting at the same time.
What You’ll Need to Make These Sparkling Citrus Treats
This cheesecake looks luxurious, but the ingredient list is wonderfully simple. Quality matters here—good matcha and room-temperature cream cheese make a world of difference.
Cheesecake Ingredients:
- 500 g cream cheese, room temperature
- 1 cup sugar
- 4 large eggs
- 1 cup heavy cream
- 2 tbsp matcha powder
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Strawberry Cream Topping:
- 1 cup heavy cream, cold
- 2 tbsp sugar (or more to taste)
- 2–3 tbsp strawberry puree or strawberry jam
- Fresh strawberries for topping
Preparing Your Oranges for Perfect Candying
Start by preheating your oven to 220°C (430°F). Line an 8-inch (20 cm) round cake pan with parchment paper, letting it overhang the sides. That overhang is what gives the Basque cheesecake its signature soft, rustic folds.
To make the batter, beat the room-temperature cream cheese and sugar until smooth—this step takes a minute or two, and you’ll notice the mixture turning silky. Add the eggs one at a time, making sure each one is incorporated before adding the next. Mix in the heavy cream, vanilla, and the pinch of salt.
Sift in the matcha powder and cornstarch; this helps prevent clumps and gives the cheesecake its gorgeous green color. Mix just until smooth and creamy. Don’t overbeat—you want the batter airy but not bubbly.
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Pour the cheesecake batter into the prepared pan and smooth the top lightly. The oven’s high heat is what creates that caramelized, deeply browned top. Bake for 40–50 minutes until the top is dark and cracked and the center still has a gentle jiggle.
Let the cheesecake cool completely, then chill it for at least four hours or overnight. As it chills, the flavor deepens and the texture becomes velvety and custard-like. I always think it tastes even better the next day.
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While the cheesecake chills, whip up the strawberry cream. Using cold cream makes a big difference—it whips faster and holds its shape better. Beat the heavy cream and sugar until soft peaks form, then gently fold in the strawberry puree or jam. You’ll get a pale pink, fluffy cream that tastes like summer.
Tips for Even Cooking and Preventing Bitterness
- Use cold cream for whipping. It gives the topping the best structure.
- Sift the matcha. It prevents bitter clumps and keeps the batter smooth.
- Don’t overbake. The wobble in the center is what gives Basque cheesecake its creamy interior.
- Chill fully before topping. Warm cheesecake will melt the strawberry cream.
Coating and Drying – Achieving That Signature Crystallized Crunch
Once the cheesecake is fully chilled, spread the strawberry cream in a generous, swoopy layer across the top. Add a fresh strawberry in the center or decorate with slices around the edges. The combination of earthy matcha and bright berries looks just as lovely as it tastes.
Serving and Storing Your Homemade Orange Candy
Slice the cheesecake with a hot knife for clean edges—wiping between cuts helps too. Store leftovers covered in the refrigerator for up to three days. The strawberry cream stays soft and fluffy, and the cheesecake stays wonderfully creamy.
Creative Ways to Use Candied Oranges in Desserts and Gifts
You can customize the topping with blueberries, raspberries, or even a drizzle of white chocolate. For a stronger matcha flavor, add an extra teaspoon to the batter. This cheesecake also pairs beautifully with green tea or a light herbal blend.
Variations to Try – From Lemon Slices to Chocolate-Dipped Twists
Try swirling a bit of strawberry puree directly into the cheesecake batter before baking for a marbled effect. Or bake the cheesecake plain and add a matcha whipped cream topping instead. You can also make mini Basque cheesecakes using muffin tins—just reduce the baking time.
Nutrition Snapshot – Sweet Facts About This Classic Treat
This cheesecake is indulgent, creamy, and rich, so small slices go a long way. Matcha adds antioxidants and a gentle energy boost, while strawberries bring natural sweetness and freshness to balance the richness.
Sweet Questions Answered – Your Orange Candy FAQ Corner
Why is the center still jiggly?
Basque cheesecakes are supposed to have a custardy center—this creates the creamy, almost molten texture once chilled.
Can I use culinary-grade matcha?
Yes, but ceremonial-grade matcha gives the brightest color and smoothest flavor.
Can I replace strawberry cream with something else?
Absolutely—try whipped chocolate cream, raspberry cream, or even plain sweetened whipped cream.
Do I need to use parchment paper?
Yes, it keeps the cheesecake from sticking and gives it that signature rustic folded shape.
How long does it keep?
Up to three days in the refrigerator. The flavor gets even better after the first day.
This Matcha Basque Cheesecake with Strawberry Cream is a beautiful fusion of flavors and textures—earthy, rich, airy, and fresh all at once. It’s the kind of bake that feels impressive yet surprisingly approachable, and it’s one I come back to again and again.
