How to Prepare Appetizing Matcha Cheesecake

Matcha Cheesecake.

Matcha Cheesecake You can cook Matcha Cheesecake using 13 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Matcha Cheesecake

  1. You need of Crust.
  2. You need 9 of Oreos.
  3. Prepare 30 grams of Unsalted butter.
  4. It’s of Matcha cheese dough.
  5. Prepare 200 grams of Cream cheese.
  6. You need 70 grams of Granulated sugar.
  7. It’s 2 of Eggs.
  8. You need 100 ml of Fresh cream.
  9. You need 1 tsp of Lemon juice.
  10. It’s 30 grams of Cake flour.
  11. Prepare 1 tbsp of Matcha.
  12. Prepare of For the pattern.
  13. You need 1/2 tsp of Matcha.

Matcha Cheesecake step by step

  1. Preparation: Spread out parchment paper on the bottom and sides of a cake pan. Bring cream cheese and eggs to room temperature..
  2. Combine the cake flour and matcha and sift. Preheat the oven to 160℃..
  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..
  4. Use a masher to flatten it out evenly..
  5. Matcha cheese dough: add cream cheese to a bowl and stir until it's smooth and creamy. Add granulated sugar and grind-stir..
  6. Add the beaten eggs in small portions and mix together using a whisk..
  7. Add the fresh cream and lemon juice. Continue to stir..
  8. Sift the powder again into the mixture, and stir with a whisk until it's not powdery..
  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..
  10. Pour the dough from step 8 into the crusted cake pans..
  11. Patterns: Using your piping bag, draw two circles in the center, as above. Draw two short lines in six corners..
  12. Place the tip of a skewer on the outside of the two lines, then pull it towards the center as above..
  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..
  14. Bake for 35 minutes in a 160℃ oven..
  15. Cool without removing from the pan, then chill in the refrigerator for more than 2 hours..

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