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🍵🍓 Matcha Strawberry Burnt Cheesecake (Loaf Version)

A creamy burnt cheesecake infused with matcha flavour and topped with a smooth strawberry layer. Soft and custardy inside baked in a loaf pan for a tall, aesthetic slice.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 8
Course: Dessert
Cuisine: fushion
Ingredients Method Notes

Ingredients
  

Ingredients
  • Cheesecake Base
  • 1 kg cream cheese room temperature
  • 280 g sugar
  • 6 eggs room temperature
  • 450 ml whipping cream
  • 60 g all-purpose flour
  • 1 tsp vanilla essence
  • 1 tbsp matcha powder sifted
  • Pinch of salt
Strawberry Topping
  • whipping cream
  • strawberry chocolate

Method
 

1️⃣ Prepare the Batter
  1. Preheat oven to 200°C.
  2. Line a loaf pan (9 inch) with parchment paper, leaving extra paper hanging on the sides.
  3. In a large bowl, beat cream cheese and sugar until smooth.
  4. Add eggs one at a time, mix until combined.
  5. Pour in whipping cream and vanilla essence. Mix gently.
  6. Sift in flour, matcha powder and salt. Fold until smooth and no lumps.
2️⃣ Bake
  1. Pour batter into prepared loaf pan.
  2. Tap lightly to remove air bubbles.
  3. Bake at 200°C for 45–60 minutes.
  4. The top should be dark brown (burnt look).
  5. Centre should still jiggle slightly.
  6. Remove and cool completely at room temperature.
  7. Chill in fridge at least 4 hours (preferably overnight).
3️⃣ Prepare Strawberry Layer
  1. whipping cream, whip till smooth
  2. pour in the strawberry chocolate
  3. make sure the cake is Cool completely before spreading over it
4️⃣ Final Step
  1. Spread strawberry whipping cream evenly over cheesecake.
  2. Chill again 30 minutes before slicing for clean cuts.

Notes

  • Do not overmix to avoid too many air bubbles.
  • Matcha must be sifted to prevent clumps.
  • Centre should look slightly underbaked — it will set while chilling.
  • Best served cold.

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