Strawberry, white chocolate & matcha cheesecake bars

Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm baking tin (at least 4cm deep) with baking parchment. Blitz the biscuits to fine crumbs in a food processor, then pulse in the butter. Tip into the tin and press down evenly with the back of a spoon. Bake for 10 mins, then leave to cool.

• step 2

  Meanwhile, heat 50g of the sugar and the strawberries in a pan until the sugar dissolves and the berries are soft and juicy, 1-2 mins. Mix the cornflour with 2 tsp water, stir this in and bubble for 1 min to thicken. Blitz to a purée with a hand blender. Leave to cool.

• step 3

  Whisk the matcha with 3 tbsp soured cream in a large bowl. Beat in the rest of the soured cream, the soft cheese and remaining sugar using an electric whisk until smooth. Whisk in the flour, vanilla and eggs to combine. If you like, add a few drops of food colouring for a bright finish (the matcha will dull as it bakes).

• step 4

  Pour the filling over the base, then spoon over the purée and gently spread out or swirl in. Bake in the middle of the oven for 10 mins.

• step 5

  Reduce the oven to 110C/90C fan/gas 1/4 and bake for another 40 mins. Turn the oven off and leave the cheesecake inside to cool for 1 hr, then continue to cool for 1 hr more with the door ajar. Once at room temperature, chill for at least 3 hrs, or overnight.

• step 6

  Put the white chocolate in a heatproof bowl. Warm the cream in the microwave or a small pan until just steaming (don’t let it boil). Pour it over the chocolate. Leave to stand briefly, then stir until smooth. Cool for 10 mins until thickened, then pour it over the cheesecake, spreading to cover. Chill for 30 mins, or until set. Cut into 14 bars and top with the halved strawberries. Will keep chilled for up to five days.