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Matcha Cheesecake with Oreo Crust Recipe

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4 from 76 reviews

  • Author: Amina
  • Total Time: 4 hours 55 minutes (including chilling time)
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Matcha Cheesecake with Oreo Crust is a delightful fusion dessert combining the rich creaminess of classic cheesecake with the earthy, vibrant flavor of matcha green tea. The crunchy Oreo cookie crust provides the perfect contrast in texture, while the fluffy whipped cream topping adds a light, sweet finish. Ideal for tea lovers and cheesecake enthusiasts alike, this recipe yields a visually stunning and delicious treat perfect for special occasions or an indulgent everyday 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake.
  2. Prepare Pan: Line a 6-inch or 7-inch springform pan with parchment paper to prevent sticking and make removal easier after baking.
  3. Make Oreo Crust: Remove the cream filling from the Oreo cookies and place the cookie halves in a plastic bag. Crush them finely using a rolling pin until you have coarse crumbs.
  4. Form Crust: Mix the crushed Oreo cookies with the melted unsalted butter until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of the prepared springform pan to create the crust. Set aside.
  5. Prepare Cheesecake Batter: In a large bowl, add the cream cheese, sugar, and vanilla extract. Beat with an electric mixer until the mixture is smooth and creamy.
  6. Add Eggs and Matcha: Add eggs one at a time to the mixture, beating well after each addition. Sift in the matcha powder to ensure no lumps and mix until evenly incorporated. Pour this batter evenly over the Oreo crust in the pan.
  7. Bake Cheesecake: Bake in the preheated oven for 25 minutes. Then cover the cheesecake loosely with aluminum foil to prevent over-browning and bake for an additional 10 minutes.
  8. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cake for several hours or overnight to set properly.
  9. Prepare Whipped Cream: Using a mixer with a whisk attachment, whip the heavy cream and sugar together until medium peaks form, which should take about 3 to 4 minutes.
  10. Decorate Cake: Gently spread a thick, even layer of the whipped cream over the chilled cheesecake. Optionally, dust the top lightly with a bit of matcha powder for decoration.
  11. Serve and Enjoy: Slice the cake and serve chilled for the best flavor and texture experience.

Notes

  • Removing the cream filling from the Oreos before crushing helps achieve a better crust texture.
  • Room temperature ingredients help the batter mix smoothly without lumps.
  • Covering the cake with foil during the last minutes of baking prevents the top from burning while ensuring it cooks through.
  • Chilling the cheesecake overnight improves the texture and flavor.
  • For a stronger matcha flavor, you can increase the matcha powder slightly, but be mindful of bitterness.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion, Japanese-Western

Find it online: https://aminabakes.com/matcha-cheesecake-with-oreo-crust-recipe/