Matcha cheesecake with Oreo crust

By Oh Sweet Day!
January 23, 2017
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Author Notes:

Matcha cheesecake with an Oreo crust and whipped cream

Oh Sweet Day!

Makes: one 8-inch cake

  • Crust
  • 1 cup Oreo cookie crumb
  • 1/4 cup unsalted butter, melted
  • Cheesecake
  • 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
  1. Preheat oven at 350F. Grease an 8-inch spring form pan.
  2. Make the crust by mixing all the crust ingredients together with a fork.
  3. Press the mixture onto the bottom of the spring form pan. Bake crust for 8 to 10 minutes. Set aside to cool.
  4. Turn down oven temperature to 300F.
  5. In the bowl of a standing mixer with a paddle attachment, mix cream cheese, sour cream, sugar and matcha powder.
  6. Add egg yolks, one at a time. Blend for another 2 minutes until well combined.
  7. In a clean bowl, whip the egg whites until stiff. Gently fold in the cream cheese mixture.
  8. Pour the filling in the prepare pan. Tap the pan on counter a few times to release all the air in the batter.
  9. 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.
  10. Bake for an hour, or until the edge of the cheesecake is puffed but the centre is still wobbly and wet looking.
  11. Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
  12. Remove from the oven. Chill for overnight.
  13. Remove cake from springform pan and place on the serving plate.
  14. 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.
  15. Garnish with the raspberries and chocolate shaves before serving.

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