Description
A delightful cheesecake blending creamy matcha and fresh strawberries for a vibrant and refreshing dessert.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tablespoons matcha powder
- 1 cup fresh strawberries, sliced
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- 1 ½ cups graham cracker crumbs
Instructions
- Preheat your oven to 325°F (160°C).
- Crush the graham crackers until they resemble fine crumbs.
- Add melted butter to the crumbs and mix until combined.
- Press this mixture firmly into the bottom of a springform pan to create your crust.
- Bake for about 10 minutes until set and lightly golden. Allow to cool.
- Beat the cream cheese until smooth in a large bowl.
- Gradually add in your sugar, mixing until fluffy.
- Add the sour cream, matcha powder, and vanilla extract, blending until fully combined.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake for around 50-60 minutes until the center is slightly jiggly but not liquid.
- Turn off the oven and leave the cheesecake inside with the door ajar for an hour to avoid cracks.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Slice fresh strawberries and arrange them on top before serving.
- Serve chilled with optional whipped cream on the side.
Notes
Allow cheesecake to cool gradually to avoid cracks and always use room temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: dessert, cheesecake, matcha, strawberry, spring dessert