1.1 Preheat Oven + Prep Ingredients

Preheat the oven to 200°C (390°F), using both top and bottom heat, for 10 minutes (The oven must be fully preheated for even baking).

In a large, clean, grease-free bowl, place the 240g of softened cream cheese. Mix with a spatula for 1 minute until smooth and creamy (no noticeable lumps).

1.2 Make the Cheesecake Batter

Add 45g of fine sugar to the cream cheese. Continue mixing with the spatula for 30 seconds until the sugar is completely dissolved (test by feeling for granules with your finger).

Add eggs one at a time: Add the first egg and mix for 30 seconds until fully incorporated. Then add the second egg and mix until the egg is fully combined with the batter (Adding them one by one prevents the batter from splitting).

Pour in the 80ml of heavy cream. Use the silicone spatula to fold until combined (The batter should be fluid and smooth).

Make matcha paste: In a small bowl, place the 8g of matcha powder. Add the 20-30ml of hot milk. Quickly stir with a spoon until the matcha is completely dissolved and smooth (sift if any clumps remain). Pour the matcha paste into the cheesecake batter. Use the spatula to fold until the batter is a uniform light green.

Finally, add the 4g of cornstarch. Use the spatula to fold it in from the bottom up, ensuring it is fully incorporated (Avoid vigorous stirring in circles to prevent developing gluten).

1.3 Bake and Set

Pour the batter into the prepared 6-inch pan lined with parchment paper.

Gently smooth the surface with the spatula. Then, tap the pan firmly on the counter 3-5 times to release air bubbles (bubbles cause an uneven surface).

Place the pan on the middle rack of the preheated oven. Bake at 200°C (390°F) for 35 minutes (Do not open the oven door frequently during baking, as sudden temperature drops can cause the cake to collapse).

Bake until the surface is slightly caramelized and the edges are puffed. A skewer inserted into the center should come out with some moist crumbs (not liquid batter). Remember, Basque cheesecake is meant to be slightly wobbly in the center.

Remove the cake and let it cool completely on a wire rack to room temperature (about 1 hour. It MUST be completely cool before adding the next layer).

2.1 Mix Strawberry Cheesecake Batter

In a bowl, combine the 1 pasteurized egg and 30g of fine sugar. Use an electric mixer on medium speed to beat for 1 minute, until the mixture is pale and the sugar is dissolved (the mixture should be slightly fluffy).

Add the 100g of softened cream cheese. Use the mixer on low speed to beat for 1 minute until the cheese is smooth and lump-free.

Sift the 35g of strawberry powder into the cheesecake batter. Fold gently with the spatula until the batter is a uniform pink color.

2.2 Add Gelatin

In a small bowl, place the 30g of hot milk. Add the softened, squeezed-dry 5g of gelatin sheets. Stir quickly with a spoon until the gelatin is completely dissolved (no transparent bits).

Slowly pour the gelatin-milk mixture into the strawberry cheesecake batter. Pour while continuously folding with the spatula to ensure it is fully incorporated (If the gelatin liquid is too hot, let it cool for 1 minute before adding to avoid cooking the egg).

Place the completely cooled Matcha Basque base (in its pan) on a flat plate. Slowly pour the strawberry cheesecake batter over the top.

Place in the refrigerator (2-4°C / 36-39°F) and chill for at least 4 hours, or preferably overnight (ensures the top layer is fully set and won't deform when unmolded).

Avoid frequently opening the refrigerator door during chilling to prevent temperature fluctuations.

4.1 Unmolding Tips

After chilling, remove the pan from the fridge. Wrap a hot towel (wrung out well) around the outside of the pan for 10-15 seconds (the heat helps loosen the cake from the sides).

If using a springform pan, simply release the clasp and gently lift off the ring. Transfer the cake (on its base with parchment paper) to a serving plate. Gently peel off the parchment paper (if it sticks, let the cake sit at room temp for 1 minute first).

If using a solid pan, carefully run a thin knife around the edge first. Invert the cake onto a plate, then gently tap the bottom of the pan to release the cake.

4.2 Final Decoration

Use a fine-mesh sieve to dust a uniform layer of the extra 5g of matcha powder over the top of the cake (hold the sieve about 20cm high for an even dusting).

Wash the fresh strawberries and pat them completely dry. Arrange them whole or halved on top of the cake. Add mint leaves for a fresh garnish and visual appeal.

Use a clean, sharp knife to cut the cake into even portions (approx. 5x5cm). For clean cuts, dip the knife in hot water and wipe it dry before each slice.