Matcha Cheesecake with Oreo Crust
Matcha Cheesecake with Oreo Crust is a rich, creamy dessert featuring a velvety matcha filling atop a buttery chocolate cookie crust. This elegant cheesecake is perfect for celebrations, holidays, or whenever you’re craving a sophisticated sweet treat.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Bake
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 24 Oreo cookies, finely crushed
- 5 tablespoons unsalted butter, melted
- Pinch of salt (optional)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons matcha powder
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Whipped cream (optional)
- Matcha powder, for dusting (optional)
- White chocolate shavings (optional)
- Fresh strawberries (optional)
- Fresh mint leaves (optional)
Instructions
- Preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
- Mix the crushed Oreo cookies with the melted butter and optional salt until evenly combined.
- Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Let the crust cool.
- Beat the cream cheese until smooth, then gradually mix in the sugar and matcha powder.
- Add the eggs one at a time, mixing gently after each addition.
- Mix in the sour cream, heavy cream, vanilla extract, and cornstarch until smooth.
- Pour the filling over the cooled crust and smooth the top.
- Bake for about 1 hour, until the edges are set and the center still has a slight jiggle.
- Cool the cheesecake gradually, then refrigerate for at least 6 hours or overnight.
- Garnish with whipped cream, matcha powder, white chocolate shavings, or fresh strawberries before serving if desired.
Notes
- For the smoothest texture, use room-temperature ingredients.
- A water bath helps minimize cracks and creates an extra-creamy cheesecake.
- Chill overnight for the best flavor and clean slices.
- Store covered in the refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months and thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 470 kcal
- Sugar: 27 g
- Sodium: 310 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 140 mg
Find it online: https://thefamilycooking.com/matcha-cheesecake-with-oreo-crust/
