Strawberry Matcha Basque Burnt Cheesecake: Pretty Layered Dessert Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, use a large, sharp knife and dip it in hot water before each cut, wiping it dry with a clean towel. This prevents the cheesecake from sticking and dragging.

Chill the cheesecake for at least 4 hours, preferably overnight, before slicing. This allows the layers to set firmly and the flavors to meld.

When making the ganache, ensure the cream is hot but not boiling; pouring it over the chocolate and letting it sit for a few minutes before stirring helps achieve a glossy, smooth texture.

If the ganache is too thick, add a splash of warm cream; if too thin, let it cool slightly to thicken. Drizzle it over the cheesecake while it's still pourable for the best drip effect.

Variations

• Chocolate Swirl: Replace the matcha white chocolate with dark chocolate and add 2 tablespoons of cocoa powder to the green batter. Omit the matcha ganache and instead drizzle with melted dark chocolate.
• Berry Medley: Use a mix of strawberries, raspberries, and blueberries for the topping and puree. Adjust the sugar to taste if the berries are very tart.
• Citrus Twist: Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the strawberry layer for a bright, citrusy flavor. Garnish with lemon slices instead of strawberries.
• Mocha Version: Stir 2 tablespoons of espresso powder into the matcha batter and use coffee-flavored white chocolate. Top with chocolate-covered espresso beans instead of strawberries.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 5 days in an airtight container. Bring to room temperature for 15 minutes before serving if you prefer a softer texture.

Freezer

Freeze the unglazed cheesecake for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before glazing and serving.

Reheat

This cheesecake is served cold; do not reheat. If frozen, thaw in the refrigerator overnight.

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. The cheesecake is best served cold, straight from the fridge. Cover with plastic wrap or a cake dome to prevent it from absorbing odors.

This cheesecake is an excellent make-ahead dessert. Bake and cool it completely, then refrigerate it unfrosted for up to 2 days. Prepare the ganache and garnish just before serving to keep the strawberries fresh and the ganache glossy. The cheesecake can also be frozen for longer storage.

Serving ideas

Serve this cheesecake chilled, straight from the refrigerator, to showcase the firm yet creamy texture. The burnt top provides a caramelized contrast to the smooth interior.

Use a cake server to lift each slice carefully, preserving the layers. Pair with a cup of matcha tea or coffee to complement the earthy notes.

For a beautiful presentation, arrange extra fresh strawberries around the base of the cheesecake or on the serving plate. The vibrant red berries against the green ganache make a striking visual.

This dessert is rich, so small slices are satisfying. It's perfect for birthdays, anniversaries, or any special occasion.

Frequently asked questions

Recipe card

Strawberry Matcha Basque Burnt Cheesecake: Pretty Layered Dessert

Prep 30 minCook 55 minRest 4 hTotal 5 h 25 minServes 8

Ingredients

• 1 lb fresh strawberries, hulled and halved
• 6 oz ceremonial matcha white chocolate, grated
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp culinary matcha powder
• 1/2 cup strawberry puree (from fresh strawberries)
• 1 drop pink food coloring (optional)
• 4 oz matcha white chocolate, chopped
• 1/2 cup heavy cream

Instructions

1. Hull the strawberries and halve them lengthwise to create heart shapes. Set aside. Grate the ceremonial matcha white chocolate on a box grater into a bowl; you should have about 1 1/2 cups of grated chocolate. Reserve 4 oz for the ganache and keep the rest for the batter.
2. In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and heavy cream until fully combined. The batter should be silky and lump-free.
3. Divide the batter into two bowls. To one bowl, add the grated matcha white chocolate and culinary matcha powder; stir until the chocolate melts and the batter is uniformly green. To the other bowl, add the strawberry puree and a drop of pink food coloring if using; stir until the batter is pastel pink.
4. Line a 9-inch springform pan with parchment paper, crumpled first for a rustic look. Pour the green matcha batter into the pan and smooth the top. Gently pour the pink strawberry batter over the green layer, spreading it evenly. Scatter the halved strawberries over the top, pressing them slightly into the batter.
5. Place the pan on a baking sheet and bake in a preheated 400°F (200°C) oven for 50 to 55 minutes, until the top is deeply browned and the center is set but slightly wobbly. The cheesecake will puff up and crack on top, which is characteristic of basque style.
6. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 2 hours. Then refrigerate for at least 2 more hours, or overnight, until fully chilled and set.
7. Place the chopped matcha white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until simmering, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
8. Run a knife around the edge of the chilled cheesecake and release the springform. Carefully peel away the parchment. Place the cheesecake on a serving plate. Pour the ganache over the top, letting it drip down the sides. Crown with fresh strawberries.
9. Use a thin, sharp knife dipped in hot water to slice the cheesecake. Wipe the knife clean between cuts for neat slices. Lift each slice with a cake server and serve.

Contains: eggs, milk, soy

Estimated nutrition per serving

Calories

520

Protein

9 g

Carbohydrates

38 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.