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.
Ingredients
Oreo Crust:
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24 Oreo cookies (with filling)
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1/4 cup unsalted butter, melted
Matcha Cheesecake Filling:
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24 oz (3 packages) cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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3/4 cup sour cream
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1 tbsp vanilla extract
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2 tbsp matcha green tea powder (culinary grade)
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2 tbsp all-purpose flour
Optional Toppings:
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Whipped cream
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White chocolate shavings
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Dusting of matcha powder
Instructions
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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
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Use culinary-grade matcha for best flavor and color.
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For clean slices, use a warm knife and wipe between cuts.
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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