濃厚抹茶チーズケーキの作り方♡ How to make Matcha cheesecake

Prepare the baking pan by lining it with parchment paper.

Crush 60g of Oreo cookies and mix with 30g of melted unsalted butter, then press into the bottom of the pan and refrigerate.

For the matcha cheesecake filling, soften 200g of cream cheese by letting it come to room temperature or microwaving it for about 30 seconds until smooth.

Add 50g of granulated sugar and mix with a whisk.

Gradually add 2 room temperature eggs, mixing well after each addition.

Sift in 20g of matcha powder and mix until combined.

In a saucepan, heat 100g of whipping cream until just before boiling.

Add 50g of white chocolate to the cream and stir until melted and smooth.

Combine the cream and white chocolate mixture with the matcha cheesecake batter and mix well.

Strain the mixture once and pour it into the prepared pan.

Place the pan in a heatproof container filled with hot water and bake in a preheated oven at 160 degrees Celsius for about 45 minutes, checking to avoid over-browning. Cover with aluminum foil if necessary.

Let cool and refrigerate overnight.

Optionally, dust with additional matcha powder before serving.

Equipment Needed

Spice Level:

Allergens