Matcha Cheesecake

Name: Matcha Cheesecake
Cuisine: American
Ingredients: 9 Oreos; 30 grams Unsalted butter; 200 grams Cream cheese; 70 grams Granulated sugar; 2 Eggs; 100 ml Fresh cream; 1 tsp Lemon juice; 30 grams Cake flour; 1 tbsp Matcha; 1/2 tsp Matcha

cookpad.japan @cookpad_jp

I used latte art technique for the pattern.

In the photos I didn't use parchment paper on the sides, but you get a better result if you do. I couldn't because there wasn't enough parchment paper ( _ ;) For 3 cakes in 10 cm [3.9 in] diameter. Recipe by Kafeitagaki

I used latte art technique for the pattern.

cookpad.japan @cookpad_jp

I used latte art technique for the pattern.

Saved

Ingredients

Crust
9Oreos
30 gramsUnsalted butter
Matcha cheese dough
200 gramsCream cheese
70 gramsGranulated sugar
2Eggs
100 mlFresh cream
1 tspLemon juice
30 gramsCake flour
1 tbspMatcha
For the pattern
1/2 tspMatcha

Saved

Steps

1

Preparation: Spread out parchment paper on the bottom and sides of a cake pan. Bring cream cheese and eggs to room temperature.
2

Combine the cake flour and matcha and sift. Preheat the oven to 160℃.
3

Crust: Remove the cream from the oreos and crush finely in a plastic bag. Microwave the butter to melt it, then combine with the crushed oreos. Spread on the bottom of the cake pan.
4

Use a masher to flatten it out evenly.
5

Matcha cheese dough: add cream cheese to a bowl and stir until it's smooth and creamy. Add granulated sugar and grind-stir.
6

Add the beaten eggs in small portions and mix together using a whisk.
7

Add the fresh cream and lemon juice. Continue to stir.
8

Sift the powder again into the mixture, and stir with a whisk until it's not powdery.
9

Transfer 1 tablespoon of the dough into a different container. Sift in 1/2 teaspoon of matcha and mix. Pour into a piping bag.
10

Pour the dough from step 8 into the crusted cake pans.
11

Patterns: Using your piping bag, draw two circles in the center, as above. Draw two short lines in six corners.
12

Place the tip of a skewer on the outside of the two lines, then pull it towards the center as above.
13

Position the skewer between the marks drawn in step 12, then move it from the center towards the outside. On the tips of the marks, draw dots with the piping bag. See above for detail.
14

Bake for 35 minutes in a 160℃ oven.
15

Cool without removing from the pan, then chill in the refrigerator for more than 2 hours.