A soft and creamy cheesecake with sweet strawberries and a hint of matcha. It's perfect as a delicious dessert or an afternoon treat. Enjoy this cheesecake yourself or surprise someone you know with it!
Ingredients
(Serves 8-10 people)
Base
200 g digestive biscuits
80 g butter
Strawberry layer
200 g cream cheese (e.g., Philadelphia)
100 g Greek yogurt
1 dl whipping cream
200 g strawberries
1/2 vanilla pod
75 g icing sugar
3 sheets gelatine
Matcha layer
200 g cream cheese (e.g., Philadelphia)
100 g Greek yogurt
1 dl whipping cream
Juice of 1/2 lemon
75 g icing sugar
2 tsp matcha powder
3 sheets gelatine
Method
Base
Line the bottom of a springform pan (Ø22 cm) with baking paper and place a strip of acetate film around the inside edge to achieve a smooth, beautiful finish.
Blend the biscuits in a food processor or mini chopper until very fine. Melt the butter and mix it with the biscuits. Spread the mixture into the springform pan and press it down with a spoon or a glass. Chill the pan while you prepare the next layer.
Strawberry layer
Soak the gelatine in cold water.
Place the strawberries in a small saucepan with the vanilla and half of the icing sugar. Bring it to a gentle boil, depending on whether your strawberries are fresh or frozen. Then blend them to create a smooth strawberry purée. Squeeze the water out of the gelatine and add it to your warm purée. Stir briefly and let it melt. Let it cool.
Whisk the cream cheese and Greek yogurt together in a bowl with the remaining icing sugar.
Whip the cream into a light whipped cream in another bowl.
Gently fold your cooled strawberry purée into the cream cheese mixture in two additions. Then gently fold in the whipped cream. Spread it over your biscuit base and return to the fridge. Chill for 3-4 hours or until set.
Matcha layer
Soak the gelatine in cold water.
Whisk the cream cheese and Greek yogurt together.
Stir the matcha powder and icing sugar together until well combined. Whisk it into the cream cheese mixture.
Whip the cream into a light whipped cream. And fold it into your cream cheese mixture.
Heat the lemon juice in a small saucepan or microwave. Squeeze the water out of the gelatine and melt it in the lemon juice.
Fold a little of the cream cheese mixture into the lemon juice, then fold it back into the rest of the cream cheese mixture.
Pour it over your cheesecake and spread it smoothly to create an even surface. Return the cake to the fridge until set. This takes 3-4 hours, or leave it overnight.
Remove the cake from the pan and detach the acetate film. Decorate it with, for example, whipped cream, fresh strawberries, and a few flowers.
Serve and enjoy this delicious cheesecake with a Japanese-inspired twist. <3