Description
Meet my new favorite cake! This beautiful three-layers cake consists of matcha green tea cheesecake, Oreo crust and whipped cream.
Ingredients
Scale
Oreo Crust
- 16–18 Oreo cookies
- 2 ½ tbsp unsalted butter, melted
Matcha Cheesecake
- 16 oz cream cheese, room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp matcha powder
Whipped Cream Layer (optional)
- ¾ cup heavy whipping cream
- 1 tbsp granulated sugar
Instructions
- Preheat the oven to 350°F.
- Line a 6 in or 7 in springform pan with parchment paper.
Oreo Crust
- Remove the middle cream filling. Then crush Oreo cookies in a plastic bag using a rolling pin.
- Mix crushed Oreos and melted butter together until coarse crumbs form. Press crumbs firmly into the springform pan to form an even layer. Set aside.
Matcha Cheesecake
- In a large bowl, add cream cheese, sugar, and vanilla extract. Using a handheld or standing electric mixer, beat cream cheese mixture until smooth.
- Add eggs, one at a time, and mix until well combined. Sift in matcha powder and mix until incorporated. Pour batter into the pan.
- Bake for 25 minutes, then cover with aluminum foil and bake for another 10 minutes.
- Remove cake from the oven and let it cool completely. Once cooled, refrigerate the cake until ready to use.
Whipped Cream
- Using a handheld or standing mixer with whisk attachment, whip heavy cream and sugar until medium peak forms (takes about 3-4 minutes). Gently spread a thick layer of whipped cream on top of the chilled cake.
- Dust cake with matcha powder (optional). Enjoy!
Notes
Cake can be stored in the refrigerator for up to 3 days.
- Category: Dessert
- Cuisine: American, Japanese
Keywords: cheesecake, matcha, oreo