1. Preheat the oven to 210°C (410°F) fan-forced. Line a 20cm springform tin* with baking parchment. Use one or two large pieces – the baking parchment should overlap the sides several centimeters. The cake rises during baking and needs space to expand – more than a regular baking tin can normally hold. Set aside.

2. Add the cream cheese, confectioners‘ sugar, and salt to a large bowl and mix to combine. Work with a simple whisk or rubber spatula. You want everything well blended, but no air trapped in the mixture. If you mix the cream cheese briefly with the confectioners’ sugar and let it sit for a few minutes, the mixture will naturally soften and become much easier to work with. Add the eggs one at a time and stir until well combined.

3. In a second bowl, mix the heavy cream with Matcha powder, flour, and vanilla extract until well combined without any lumps visible. If the color isn’t green enough for you, add a few drops of Pandan paste (optional). Pour the cream mixture into the large bowl with the cream cheese and mix until well combined.

4. Pour the mixture through a sieve into the prepared baking tin to catch any remaining lumps of flour or Matcha. Jiggle the tin a bit to allow bubbles to rise to the top, then bake the cake on the middle rack of the oven for about 35-37 minutes. The edges of the cheesecake should be firm and can be well-browned, while the center should still wobble a bit when you tap the baking tin. Remove the finished cheesecake from the oven and let it cool completely inside the tin. When cooled completely, place in the fridge overnight to set completely.

5. Wash and drain the strawberries. Remove the green leaves and half or quarter the strawberries if larger. Mix the strawberries with some jam and pile them on top of the cheesecake before serving. A little whipped cream goes well with the cheesecake, too.