Matcha Strawberry Cheesecake Slice
Featuring a matcha shortbread base topped with strawberry cheesecake, these bars not only look great, but they taste amazing.
How long will it take?
30 minutes plus setting time
What’s the serving size?
Serves 12-16
What do I need?
For the Matcha Shortbread Base
- 200 g butter, at room temperature
- 50g caster sugar
- 1 tsp vanilla extract
- 180 g plain flour
- 1 tbsp matcha powder
For the Strawberry Cheesecake Filling
- 450 g cream cheese
- 100 g caster sugar
- 4 tbsp strawberry jam
- 1 tsp vanilla extract
- 1- 2 drops red food colouring, optional
- 250 ml whipped cream
To serve
- 8 strawberries, halved
- Matcha powder to sprinkle
How do I make it?
- Preheat oven to 165C.
- Line base and sides of a 22 centimetre square baking tin with baking paper.
- Cream butter and sugar until light and fluffy. Mix through the vanilla followed by the flour and matcha powder, to form a dough.
- Press the dough into the base of the baking tin and bake for 20 minutes or until lightly golden. Set aside to cool.
- Prepare the cheesecake filling by whipping the cream cheese and sugar on high speed until smooth and creamy. Add the jam, vanilla, and food colouring, if using, to create your desired shade of pink. Gently fold through the whipped cream.
- Pour cheesecake filling over base and spread evenly. Refrigerate for at least 4 hours, preferably overnight.
- To serve, remove from the baking tin and cut into evenly sized pieces. Top each piece with a strawberry half and sprinkle lightly with matcha powder.
