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I came up with this matcha cheesecake recipe when my friend asked me to make something special for her Japanese-themed dinner party. The combination of Oreos with matcha sounds weird but trust me it works! The green tea flavor mixed with that chocolatey crust is just amazing. Every time I make it people stop talking mid-conversation just to stare at those beautiful green and white layers. Even my picky niece who usually avoids anything green asks for seconds.
Why You Need To Try This
Listen this isn't your regular cheesecake. The matcha gives it this amazing earthy taste that balances out the sweetness perfectly. I love watching people's faces when they take their first bite nobody expects it to be so creamy and light. It looks fancy but honestly it's pretty simple to make. Perfect when you want to impress without spending hours in the kitchen.
What You'll Need
- Oreos: About 16-18 cookies scrape out the cream filling first
- Butter: A couple spoonfuls melted
- Cream cheese: Two big blocks make sure they're really soft
- Sugar: Half a cup for the filling bit more for the cream
- Vanilla: Just a splash
- Eggs: Two large ones
- Matcha powder: Get the good stuff it makes a difference
- Heavy cream: For that fluffy top layer
Let's Make It
- Start With The Crust
- Heat up your oven first. While that's happening crush up those Oreos I just put them in a bag and roll over them with a bottle works great. Mix in the melted butter and press it all into your pan. My daughter loves helping with this part.
- The Cheesy Part
- Beat your cream cheese sugar and vanilla until it's super smooth. Add your eggs one at a time then sift in that pretty green matcha powder. Mix until it looks like mint ice cream then pour it over your crust.
- Baking Time
- Pop it in the oven for 25 minutes then cover it up with foil and give it another 10. The foil trick keeps it from getting too brown on top. Let it cool completely before putting it in the fridge.
- The Final Touch
- Whip up your cream with a little sugar until it's nice and fluffy then spread it all over the top. If you're feeling fancy dust some matcha on top it looks amazing!
Switch Things Up
Sometimes I use chocolate graham crackers for the crust instead of Oreos. Last Christmas I added some white chocolate chips to the filling and everybody went nuts for it. My sister likes to put fresh raspberries on top says the red and green looks festive. Just have fun with it you really can't go wrong!
My Best Tips
Make sure your cream cheese is really soft or you'll end up with lumps trust me I learned this the hard way. Get good matcha powder the cheap stuff can be bitter. That foil cover while baking is super important or the top gets too dark. And please be patient let it cool completely before adding the whipped cream otherwise it'll melt all over the place.
Keeping It Fresh
This cheesecake stays good in the fridge for about three days but honestly it never lasts that long at my house. I wouldn't try freezing it the whipped cream gets weird when it thaws. If you want to make it ahead just do the cheesecake part and add the whipped cream right before serving.
All About That Matcha
Don't skip sifting the matcha powder those little green lumps are impossible to get out once they're in. I usually dust a little extra on top just before serving makes it look like it came from a fancy bakery. The color might fade a bit in the fridge but it still tastes amazing.
What You'll Need To Get Started
You'll want a springform pan makes it so much easier to get the cheesecake out in one piece. Any mixer works hand or stand just make sure it can handle thick batter. Parchment paper is your friend here especially for the bottom of the pan. And if you don't have a rolling pin for the Oreos a heavy glass works just fine.
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The Perfect Occasion
This cheesecake has become my go-to for special occasions. It looks super impressive on a dessert table and people always ask for the recipe. I've made it for birthdays dinner parties and even my sister's bridal shower. The best part is you can make it the day before and just add the cream topping when you're ready to serve.
Frequently Asked Questions
- → Why remove the Oreo filling?
Removing the cream filling helps create a crunchier, more stable crust. The filling can make the crust too soft and sweet.
- → Why cover with foil while baking?
The foil prevents the top from browning too much while letting the center finish cooking. This keeps the beautiful green color intact.
- → Can I make this in a larger pan?
This recipe is designed for a 6-7 inch pan. For larger pans, double the recipe to maintain the right thickness and texture.
- → Why room temperature ingredients?
Room temperature cream cheese and eggs blend more smoothly and prevent lumps in your batter. This creates a silkier cheesecake texture.
- → How do I prevent cracks?
Don't overmix after adding eggs, and avoid opening the oven while baking. The foil covering also helps prevent cracks in the surface.
Conclusion
A delightful fusion of Japanese and American flavors, this matcha cheesecake offers a unique twist on the classic dessert. The Oreo cookie crust provides a crunchy base, while the matcha-infused cream cheese filling delivers a smooth, green tea taste. Topped with light, fresh whipped cream, this dessert is a perfect balance of textures and flavors.