Matcha Strawberry Cheesecake (with Sourdough Discard option)
Elevate your baking with this Matcha Strawberry Cheesecake (with and without Sourdough Discard). A professional recipe featuring earthy ceremonial matcha and a jammy strawberry swirl, with technical tips for the perfect custardy texture. #cheesecake #matchacake #strawberrycake #cheesecakerecipe #recipes
This Matcha Strawberry Cheesecake recipe is all about that beautiful, sophisticated balance between the earthy notes of ceremonial matcha and the bright, jammy sweetness of a homemade strawberry reduction. I designed this versatile bake to help you create a professional-grade masterpiece right in your own kitchen, featuring those striking, hand-swirled strawberry ribbons that look so stunning against the lush green matcha base. Whether you’re looking for that classic, velvety cheesecake texture or a slightly tangy, custardy finish using sourdough discard, these steps provide the technical precision you need for a soft center and perfectly puffed edges.
If you’re feeling a little adventurous, the sourdough discard option is such a treat. It adds a unique, custardy consistency that plays so well with the natural tang of the cream cheese. Every element—from the crunch of the graham cracker crust to the concentrated strawberry puree—has been carefully curated to make sure you get clear visual definition and a perfectly balanced flavor profile. I've even included a few of my favorite secrets, like a white chocolate "hack" for extra stability, to ensure you have total success with this bake.
Elevate your baking with this Matcha Strawberry Cheesecake (with and without Sourdough Discard). A professional recipe featuring earthy ceremonial matcha and a jammy strawberry swirl, with technical tips for the perfect custardy texture. #cheesecake #matchacake #strawberrycake #cheesecakerecipe #recipes
Highlights Of This Recipe
Dual-Method Versatility: Includes specific instructions for both a standard cheesecake and a sourdough discard version.
Vibrant Visuals: Features a striking, hand-swirled strawberry ribbon across a lush green matcha base.
Balanced Flavor Profile: Pairs the slight bitterness of ceremonial matcha with the natural sweetness of a homemade strawberry reduction.
Professional Texture: Designed for a soft, custard-like center with set, slightly puffed edges.
Essential Prep for Success
Temperature Matters: Ensure your cream cheese is at room temperature to achieve a completely smooth, lump-free batter.
Pan Preparation: Use an 8-inch (20 cm) springform pan, lined properly to ensure easy release.
The Sift Step: Always sift your matcha powder before adding it to the batter to prevent green clumps.
Reduce the Berries: The strawberry swirl must be cooked down until jam-like; a watery puree will bleed into the batter and ruin the definition.
Yield: 1 × 20 cm / 8-inch cheesecake (8–10 servings)
Elevate your baking with this Matcha Strawberry Cheesecake (with and without Sourdough Discard). A professional recipe featuring earthy ceremonial matcha and a jammy strawberry swirl, with technical tips for the perfect custardy texture.#cheesecake #matchacake #strawberrycake #cheesecakerecipe #recipes
Ingredients
Strawberry Swirl
200 g strawberries (fresh or frozen)
40 g granulated sugar
5 g lemon juice
Crust
150 g graham cracker crumbs
70 g unsalted butter, melted
25 g sugar
1 g salt
Cheesecake Batter (Base)
680 g full-fat cream cheese, room temperature
150 g granulated sugar
3 large eggs (150 g without shells)
240 g heavy cream
30 g sour cream
6–8 g ceremonial matcha powder, sifted
5 g vanilla extract
12 g cornstarch (or flour)
2 g salt
Additional for Sourdough Version
80 g sourdough discard (100% hydration, unfed)
Elevate your baking with this Matcha Strawberry Cheesecake (with and without Sourdough Discard). A professional recipe featuring earthy ceremonial matcha and a jammy strawberry swirl, with technical tips for the perfect custardy texture. #cheesecake #matchacake #strawberrycake #cheesecakerecipe #recipes
Secrets for the Perfect Recipe
The Matcha Slurry: Instead of dumping matcha into the whole bowl, whisk it with a few tablespoons of batter first to create a smooth paste.
Air Bubble Control: Tap the pan lightly on the counter after pouring the batter to remove trapped air before baking.
The "Jiggle" Test: Don't overbake. The center should still jiggle like soft custard when you pull it from the oven.
White Chocolate Hack: For improved stability and a smoother flavor profile, you can add 60 g of melted white chocolate to the batter.
Instructions
1. Prepare Strawberry Swirl Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5–8 minutes until thick and reduced. Blend smooth and cool completely. Texture should be jam-like, not watery.
2. Prepare Crust Mix graham crumbs, melted butter, sugar, and salt until evenly combined. Press firmly into the bottom of a lined 8-inch springform pan. Bake at 175°C (350°F) for 8–10 minutes. Cool.
3. Make Cheesecake Batter Beat cream cheese and sugar until completely smooth and lump-free. Add eggs one at a time, mixing gently after each addition. Mix in heavy cream and sour cream.
For sourdough version: add 80 g sourdough discard and mix until fully incorporated.
For standard version: skip discard and proceed. In a small bowl, whisk matcha with a few tablespoons of batter to remove clumps, then return to the main mixture. Add vanilla, cornstarch, and salt. Mix until smooth, being careful not to overmix.
4. Assemble Pour batter over the cooled crust. Tap the pan lightly to remove air bubbles. Add spoonfuls of strawberry puree (about 120 g total) across the surface. Swirl gently with a skewer or knife to create defined ribbons.
5. Bake Bake at 200–205°C (392–400°F) for 40–45 minutes. Edges should be set and slightly puffed, while the center should jiggle like soft custard.
6. Cool and Chill Cool at room temperature for 2 hours. Refrigerate for at least 6 hours, preferably overnight, before slicing.
Elevate your baking with this Matcha Strawberry Cheesecake (with and without Sourdough Discard). A professional recipe featuring earthy ceremonial matcha and a jammy strawberry swirl, with technical tips for the perfect custardy texture. #cheesecake #matchacake #strawberrycake #cheesecakerecipe #recipes
Notes and Tips
Sourdough Texture: Sourdough discard adds a slight tang and a softer, more custardy texture. Do not exceed 80 g or the structure will weaken.
Flavor Adjustments: For a stronger matcha flavor, increase the powder to 10 g and add 10 g extra sugar.
Slicing Tip: For cleaner slices, chill thoroughly and wipe your knife between cuts.
Visual Definition: For brighter swirl definition, reduce the strawberry puree further before using.
Optional Stability: You can add 60 g of melted white chocolate to the batter for a smoother flavor and improved stability.
Elevate your baking with this Matcha Strawberry Cheesecake (with and without Sourdough Discard). A professional recipe featuring earthy ceremonial matcha and a jammy strawberry swirl, with technical tips for the perfect custardy texture. #cheesecake #matchacake #strawberrycake #cheesecakerecipe #recipes
FAQs about Matcha Strawberry Cheesecake
Q. How do I get clean slices?
For professional, clean slices, ensure the cheesecake is chilled thoroughly and wipe your knife clean between every single cut.
Q. Can I make the matcha flavor stronger?
Yes, you can increase the matcha to 10 g, but be sure to add an extra 10 g of sugar to balance the earthy notes.
Q. What does the sourdough discard actually do?
The discard adds a subtle tang and results in a softer, more custardy texture. However, do not exceed 80 g, or the structure will become too weak.
Show Me Your Work!
I love seeing how your bakes turn out! Tag@SashaCakesChicago on Instagram and use the hashtag #SashaCakesChicago so I can see your beautiful creations!
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Matcha Strawberry Cheesecake (with and without Sourdough Discard )
This Matcha Strawberry Cheesecake recipe is all about that beautiful, sophisticated balance between the earthy notes of ceremonial matcha and the bright, jammy sweetness of a homemade strawberry reduction. I designed this versatile bake to help you create a professional-grade masterpiece right in your own kitchen, featuring those striking, hand-swirled strawberry ribbons that look so stunning against the lush green matcha base. Whether you’re looking for that classic, velvety cheesecake texture or a slightly tangy, custardy finish using sourdough discard, these steps provide the technical precision you need for a soft center and perfectly puffed edges.
Ingredients
- 200 g strawberries (fresh or frozen)
- 40 g granulated sugar
- 5 g lemon juice
- 150 g graham cracker crumbs
- 70 g unsalted butter, melted
- 25 g sugar
- 1 g salt
- 680 g full-fat cream cheese, room temperature
- 150 g granulated sugar
- 3 large eggs (150 g without shells)
- 240 g heavy cream
- 30 g sour cream
- 6–8 g ceremonial matcha powder, sifted
- 5 g vanilla extract
- 12 g cornstarch (or flour)
- 2 g salt
- 80 g sourdough discard (100% hydration, unfed)
Instructions
- Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5–8 minutes until thick and reduced. Blend smooth and cool completely. Texture should be jam-like, not watery.
- Mix graham crumbs, melted butter, sugar, and salt until evenly combined. Press firmly into the bottom of a lined 8-inch springform pan. Bake at 175°C (350°F) for 8–10 minutes. Cool.
- Beat cream cheese and sugar until completely smooth and lump-free. Add eggs one at a time, mixing gently after each addition. Mix in heavy cream and sour cream.
- For sourdough version: add 80 g sourdough discard and mix until fully incorporated.
- For standard version: skip discard and proceed. In a small bowl, whisk matcha with a few tablespoons of batter to remove clumps, then return to the main mixture. Add vanilla, cornstarch, and salt. Mix until smooth, being careful not to overmix.
- Pour batter over the cooled crust. Tap the pan lightly to remove air bubbles. Add spoonfuls of strawberry puree (about 120 g total) across the surface. Swirl gently with a skewer or knife to create defined ribbons.
- Bake at 200–205°C (392–400°F) for 40–45 minutes. Edges should be set and slightly puffed, while the center should jiggle like soft custard.
- Cool at room temperature for 2 hours. Refrigerate for at least 6 hours, preferably overnight, before slicing.
Notes
- Sourdough Texture: Sourdough discard adds a slight tang and a softer, more custardy texture. Do not exceed 80 g or the structure will weaken.
- Flavor Adjustments: For a stronger matcha flavor, increase the powder to 10 g and add 10 g extra sugar.
- Slicing Tip: For cleaner slices, chill thoroughly and wipe your knife between cuts.
- Visual Definition: For brighter swirl definition, reduce the strawberry puree further before using.
- Optional Stability: You can add 60 g of melted white chocolate to the batter for a smoother flavor and improved stability.
