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Creamy Matcha Cheesecake Recipe with Crunchy Oreo Crust

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A creamy and smooth matcha cheesecake with a crunchy chocolatey Oreo crust, offering a unique and comforting dessert experience that’s easy to make with simple ingredients.

Ingredients

Scale
  • 24 Oreo cookies (about 1 ½ cups finely crushed; use classic Oreos with filling for extra richness)
  • 5 tbsp unsalted butter, melted
  • 24 oz (680 g) cream cheese, softened
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) sour cream
  • 2 tbsp all-purpose flour (or cornstarch for gluten-free)
  • 2 tbsp matcha green tea powder
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 325°F (163°C). Crush the Oreos finely using a food processor or by hand.
  2. In a medium bowl, mix the Oreo crumbs with melted butter until the mixture holds together when pressed.
  3. Press the Oreo mixture firmly and evenly into the bottom of your 9-inch springform pan. Use the bottom of a glass or measuring cup to compact it well.
  4. Bake the crust for 10 minutes, then set aside to cool slightly while you prepare the filling.
  5. In a large bowl, beat the softened cream cheese with an electric mixer until creamy and smooth (about 2-3 minutes).
  6. Gradually add sugar and continue beating until fully incorporated and fluffy.
  7. Beat in the eggs one at a time, mixing well after each addition. Be careful not to overbeat to avoid cracking during baking.
  8. Add sour cream, flour, matcha powder, and vanilla extract. Beat on low speed just until everything is combined and smooth with no lumps.
  9. Pour the matcha cheesecake mixture over the prepared Oreo crust, smoothing the top with a spatula.
  10. Bake in the preheated oven for 50-60 minutes. The edges should be set but the center will still jiggle slightly when you gently shake the pan.
  11. Turn off the oven, slightly crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
  12. Transfer to the fridge and chill for at least 4 hours, preferably overnight.
  13. Run a knife around the edges before releasing the springform. Slice with a hot, dry knife (wipe between slices) for clean cuts.

Notes

Use softened cream cheese for a smooth batter. Avoid overbeating eggs and cream cheese to prevent cracks. Slow cooling in the oven with the door cracked helps prevent cracking. Room temperature eggs blend better. For gluten-free, use gluten-free Oreos and substitute flour with cornstarch. Cracks can be hidden with powdered sugar or white chocolate ganache. Chill overnight for best texture and flavor.

Nutrition

Keywords: matcha cheesecake, Oreo crust, creamy cheesecake, easy dessert, matcha dessert, crunchy crust, no graham cracker, green tea cheesecake

Find it online: https://emacrave.com/creamy-matcha-cheesecake-recipe-with-crunchy-oreo-crust-easy-step-by-step/