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Matcha Cheesecake Recipe

Matcha Cheesecake Recipe
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Prepare the ingredients before making Matcha Cheesecake in your home. Then, follow these steps below to serve Matcha Cheesecake for your family or friends.

Ingredients: Matcha Cheesecake

  • Crust
  • 9 Oreos
  • 30 grams Unsalted butter
  • Matcha cheese dough
  • 200 grams Cream cheese
  • 70 grams Granulated sugar
  • 2 Eggs
  • 100 ml Fresh cream
  • 1 tsp Lemon juice
  • 30 grams Cake flour
  • 1 tbsp Matcha
  • For the pattern
  • 1/2 tsp Matcha

How to Make Matcha Cheesecake

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Matcha Cheesecake in your home by yourself.

    Step 1
  • Preparation: Spread out parchment paper on the bottom and sides of a cake pan. Bring cream cheese and eggs to room temperature.
  • Step 2
  • Combine the cake flour and matcha and sift. Preheat the oven to 160℃.
  • Step 3
  • Crust: Remove the cream from the oreos and crush finely in a plastic bag. Microwave the butter to melt it, then combine with the crushed oreos. Spread on the bottom of the cake pan.
  • Step 4
  • Use a masher to flatten it out evenly.
  • Step 5
  • Matcha cheese dough: add cream cheese to a bowl and stir until it's smooth and creamy. Add granulated sugar and grind-stir.
  • Step 6
  • Add the beaten eggs in small portions and mix together using a whisk.
  • Step 7
  • Add the fresh cream and lemon juice. Continue to stir.
  • Step 8
  • Sift the powder again into the mixture, and stir with a whisk until it's not powdery.
  • Step 9
  • Transfer 1 tablespoon of the dough into a different container. Sift in 1/2 teaspoon of matcha and mix. Pour into a piping bag.
  • Step 10
  • Pour the dough from step 8 into the crusted cake pans.
  • Step 11
  • Patterns: Using your piping bag, draw two circles in the center, as above. Draw two short lines in six corners.
  • Step 12
  • Place the tip of a skewer on the outside of the two lines, then pull it towards the center as above.
  • Step 13
  • Position the skewer between the marks drawn in step 12, then move it from the center towards the outside. On the tips of the marks, draw dots with the piping bag. See above for detail.
  • Step 14
  • Bake for 35 minutes in a 160℃ oven.
  • Step 15
  • Cool without removing from the pan, then chill in the refrigerator for more than 2 hours.
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