Name: Matcha Cheesecake with Oreo Crust
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Fusion
Ingredients: 24 Oreo cookies (with filling); ¼ cup unsalted butter, melted; 24 oz (3 packages) cream cheese, softened; 1 cup granulated sugar; 3 large eggs; ¾ cup sour cream; 1 tbsp vanilla extract; 2 tbsp matcha green tea powder (culinary grade); 2 tbsp all-purpose flour; Whipped cream; White chocolate shavings; Dusting of matcha powder

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Short Description
This Matcha Cheesecake with Oreo Crust combines the bold, earthy flavor of matcha green tea with a rich, creamy cheesecake filling, all atop a decadent chocolate Oreo base. A visually striking and flavor-forward dessert, it’s an elegant fusion of Japanese and Western indulgences.

Why You’ll Love This Recipe
If you appreciate desserts that are both beautiful and unique, this cheesecake is a must-try. The deep, earthy tones of matcha perfectly balance the sweetness of the cheesecake, while the dark Oreo crust adds a complementary chocolatey crunch. It’s a standout dessert for any occasion—whether you’re entertaining guests or treating yourself.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Oreo Crust

24 Oreo cookies (with filling)

¼ cup unsalted butter, melted

Matcha Cheesecake Filling

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

3 large eggs

¾ cup sour cream

1 tbsp vanilla extract

2 tbsp matcha green tea powder (culinary grade)

2 tbsp all-purpose flour

Optional Toppings

Whipped cream

White chocolate shavings

Dusting of matcha powder

Directions
Prepare the Crust
Preheat oven to 325°F (160°C).
In a food processor, pulse Oreo cookies into fine crumbs.
Mix the crumbs with melted butter until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool slightly.

Make the Matcha Cheesecake Filling
In a large bowl, beat the cream cheese until smooth.
Add sugar and continue beating until well combined.
Mix in the eggs one at a time, beating just until incorporated.
Add sour cream and vanilla extract, mixing until smooth.
Sift in the matcha powder and flour, then mix until evenly combined and the color is uniform.

Assemble and Bake
Pour the matcha batter over the pre-baked Oreo crust.
Smooth the top with a spatula.
Place the springform pan on a baking sheet and bake for 50–60 minutes, or until the center is just set and slightly jiggly.

Cool and Chill
Turn off the oven and let the cheesecake rest inside with the door slightly ajar for 1 hour.
Remove and allow to cool completely at room temperature.
Refrigerate for at least 4 hours or overnight before serving.

Serve and Enjoy
Carefully release the cheesecake from the springform pan.
Decorate with whipped cream, white chocolate shavings, or a dusting of matcha powder for an elegant finish.

Servings and Timing
Servings: 12 slices

Preparation time: 20 minutes

Baking time: 60 minutes

Chilling time: 4 hours

Total time: Approximately 5 hours 20 minutes

Variations
Gluten-Free: Use gluten-free sandwich cookies for the crust.

Vegan Option: Substitute with vegan cream cheese, plant-based sour cream, and egg replacer.

Coconut Matcha: Add a splash of coconut milk to the filling for a tropical twist.

Chocolate Matcha: Add white chocolate chips into the batter for creamy bursts of sweetness.

Mini Cheesecakes: Divide the crust and filling among muffin tins for individual servings.

Storage/Reheating
Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

Freezing: Wrap slices or the whole cheesecake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.

Serving: Serve chilled. Avoid microwaving to preserve the creamy texture.

FAQs
1. Can I use regular green tea powder instead of matcha?
No—matcha has a much more concentrated flavor and vibrant color, which is key for this recipe.

2. How do I prevent cracks in the cheesecake?
Avoid overmixing, bake in a water bath if desired, and cool gradually as instructed.

3. Can I use low-fat cream cheese?
You can, but the texture and richness will be slightly affected.

4. How can I tell when the cheesecake is done?
It should be mostly set with a slight jiggle in the center. Avoid overbaking to maintain creaminess.

5. Can I make this cheesecake ahead of time?
Yes—this dessert actually improves in texture and flavor after a night in the fridge.

6. Can I make the crust with other cookies?
Yes—digestive biscuits or graham crackers also work, though they change the flavor profile.

7. Is culinary-grade matcha necessary?
Yes—culinary grade has a robust flavor that holds up in baking, unlike ceremonial grade which is more delicate.

8. Can I skip the flour?
The flour helps to stabilize the filling. If you omit it, the cheesecake may be softer but still delicious.

9. Why is my cheesecake greenish-brown instead of vibrant green?
The matcha may be old or not stored properly—fresh, high-quality matcha ensures bright color.

10. Can I use a hand mixer instead of a stand mixer?
Yes—a hand mixer works perfectly as long as you blend until smooth and lump-free.

Conclusion
Matcha Cheesecake with Oreo Crust is a sophisticated dessert that blends earthy matcha, rich cheesecake, and a chocolate cookie crunch into every bite. Visually stunning and flavor-packed, this cheesecake is perfect for special occasions or when you want to impress with something a little different. Prepare in advance and enjoy a slice of serene indulgence.

Matcha Cheesecake with Oreo Crust

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Author: Douaa
Total Time: 1 hour 20 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

This Matcha Cheesecake with Oreo Crust blends the earthy elegance of matcha green tea with a rich, creamy cheesecake filling and a decadent chocolate cookie base. It’s a stunning and flavorful twist on the classic dessert.

Instructions

Prepare the Crust:
Preheat oven to 325°F (160°C).
Pulse Oreos in a food processor until fine crumbs form. Mix in melted butter until evenly combined.
Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
Make the Matcha Cheesecake Filling:
Beat softened cream cheese until smooth.
Add sugar and mix until combined.
Beat in eggs one at a time, just until incorporated.
Stir in sour cream and vanilla extract.
Sift in matcha powder and flour; mix until smooth and uniformly green.
Assemble and Bake:
Pour the batter over the cooled Oreo crust and smooth the top.
Place pan on a baking sheet and bake for 50–60 minutes, until the center is just set.
Cool and Chill:
Turn off the oven, crack the door, and let the cheesecake sit for 1 hour.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Serve and Enjoy:
Remove from springform pan. Garnish with whipped cream, white chocolate shavings, or a dusting of matcha powder.
Slice and enjoy this creamy, earthy delight!

Notes

Use culinary-grade matcha for best flavor and color.
For clean slices, use a warm knife and wipe between cuts.
Store leftovers in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion, Asian-inspired