Description
This Matcha Cheesecake with Oreo Crust combines the rich, creamy texture of classic cheesecake with the earthy, vibrant flavor of matcha green tea. The crunchy Oreo crust adds a delightful contrast, while the light whipped cream topping enhances the overall experience. Perfect for matcha lovers looking for a decadent yet refreshing dessert.
Ingredients
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 Topping
- ¾ cup heavy whipping cream
- 1 tbsp granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line a 6-inch or 7-inch springform pan with parchment paper to prevent sticking.
- Prepare Oreo Crust: Remove the cream filling from the Oreo cookies. Crush the cookies in a sealed plastic bag using a rolling pin until they become coarse crumbs. Mix the crushed Oreos with the melted butter until well combined. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Set aside.
- Make Cheesecake Batter: In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract using a handheld or standing electric mixer until the mixture becomes smooth and creamy.
- Add Eggs and Matcha: Add eggs one at a time, mixing well after each addition. Sift in the matcha powder and mix until it is fully incorporated and the batter has an even green color. Pour the batter gently over the prepared Oreo crust in the pan.
- Bake the Cheesecake: Bake the cheesecake at 350°F for 25 minutes. Then, cover the top with aluminum foil and continue baking for an additional 10 minutes. This helps prevent over-browning while ensuring even cooking.
- Cool and Refrigerate: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, place it in the refrigerator to chill thoroughly until ready to serve.
- Prepare Whipped Cream: Using a mixer with a whisk attachment, whip the heavy cream and granulated sugar together until medium peaks form. This will take about 3 to 4 minutes.
- Assemble and Garnish: Spread a thick, even layer of the whipped cream over the chilled cheesecake. Optionally, dust the top lightly with a little extra matcha powder for a decorative finish and added flavor.
- Serve: Slice the cheesecake and enjoy this luscious matcha dessert with a crunchy Oreo base and creamy topping.
Notes
- Make sure the cream cheese and eggs are at room temperature for a smoother batter.
- Removing the cream from Oreos prevents soggy crust and balances sweetness.
- If you prefer a stronger matcha flavor, you can increase the amount of matcha powder slightly.
- Allow the cheesecake to chill for at least 4 hours or overnight for best texture and flavor.
- Use a clean sharp knife dipped in hot water to slice the cheesecake for neat pieces.
