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Author Notes: Matcha cheesecake with an Oreo crust and whipped cream —Oh Sweet Day!
Makes one 8-inch cake
- 1 cup Oreo cookie crumb
- 1/4 cup unsalted butter, melted
- 2 packets Philadelphia cream cheese, softened
- 2 cups sour cream, room temp
- 1 cup granulated sugar
- 2 tablespoons matcha powder
- 3 large eggs, room temp
- Whipped Cream Topping
- 1 cup whipping cream
- 1 tablespoon powdered sugar
- 1/2 cup fresh raspberries
- 1/4 cup chocolate shaves
- Preheat oven at 350F. Grease an 8-inch spring form pan.
- Make the crust by mixing all the crust ingredients together with a fork.
- Press the mixture onto the bottom of the spring form pan. Bake crust for 8 to 10 minutes. Set aside to cool.
- Turn down oven temperature to 300F.
- In the bowl of a standing mixer with a paddle attachment, mix cream cheese, sour cream, sugar and matcha powder.
- Add egg yolks, one at a time. Blend for another 2 minutes until well combined.
- In a clean bowl, whip the egg whites until stiff. Gently fold in the cream cheese mixture.
- Pour the filling in the prepare pan. Tap the pan on counter a few times to release all the air in the batter.
- Position rack in the centre of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven.
- Bake for an hour, or until the edge of the cheesecake is puffed but the centre is still wobbly and wet looking.
- Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
- Remove from the oven. Chill for overnight.
- Remove cake from springform pan and place on the serving plate.
- To prepare the topping, whip the whipping cream and powdered sugar until it holds firm peaks. Gently spread a thick layer of whipped cream on top of the cake.
- Garnish with the raspberries and chocolate shaves before serving.