Step 1: Make the Crust

Preheat oven to 325°F (160°C) if baking. If going no-bake, skip the oven.

Mix graham cracker crumbs, sugar, melted butter, and salt in a bowl until it looks like wet sand.

Press mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to really pack it down.

If baking the cheesecake: Bake crust for 10 minutes until lightly golden. Let cool.

If going no-bake: Just refrigerate the crust while you make the filling.

Step 2: Prepare the Matcha

Sift the matcha powder through a fine-mesh sieve to remove any lumps. Matcha clumps are the enemy.

Mix the sifted matcha with 2-3 tablespoons of hot water to create a smooth paste. This “blooms” the matcha and prevents lumps in your filling.

Let it cool to room temperature before adding to the filling.

Step 3: Make the Cheesecake Filling (Baked Version)

Beat softened cream cheese on medium-high speed for 3-4 minutes until super smooth and fluffy. Scrape down the sides.

Add sugar and beat for another 2 minutes until light and creamy.

Add eggs one at a time, beating on low speed after each addition. Don’t overmix after adding eggs or you’ll incorporate too much air (which causes cracks).

Mix in sour cream, vanilla, salt, and flour until just combined.

Add the matcha paste and mix until the filling is uniformly green with no streaks. The color should be vibrant.

Step 4: Assemble and Bake

Pour half of the matcha filling over the cooled crust.

Arrange sliced strawberries over the filling in a single layer. You want them visible from the side when you cut it.

Pour the remaining matcha filling over the strawberries, covering them completely.

Smooth the top with a spatula.

Wrap the bottom of the springform pan in foil (to prevent leaks) and place in a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This water bath prevents cracking.

Bake for 55-65 minutes. The edges should be set, but the center should still jiggle slightly when you shake the pan.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents cracks.

Remove from oven and water bath, cool to room temperature, then refrigerate for at least 6 hours or overnight.

Step 5: Make the No-Bake Version (Alternative)

Beat cream cheese and sugar until smooth and fluffy.

Bloom gelatin in cold water for 5 minutes, then microwave for 15 seconds to dissolve. Let cool slightly.

Mix matcha paste, sour cream, vanilla, and salt into the cream cheese mixture.

Add the dissolved gelatin and mix until combined.

In a separate bowl, whip heavy cream to stiff peaks.

Gently fold whipped cream into the cream cheese mixture in three additions.

Pour half the filling over the crust, add strawberry layer, top with remaining filling.

Refrigerate for at least 6 hours or overnight to set.

Step 6: Top and Serve

Make whipped cream: Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form.

Pipe or spread whipped cream on top of the chilled cheesecake.

Dust with matcha powder using a fine-mesh sieve.

Arrange fresh strawberries on top artfully. Make it pretty. This is your moment.

Run a knife around the edge of the pan, then release the springform.

Slice with a sharp knife dipped in hot water, wiping clean between cuts.

Serve cold and prepare for the oohs and ahhs.