Matcha Oreo Swirl Cheesecake
A captivating dessert that blends earthy matcha and rich cheesecake with crunchy Oreos, creating a visually stunning and delicious experience.
Servings: 12 pieces
Calories: 450kcal
Ingredients
Crust Ingredients
- 2 cups Oreo crumbs These black cookies give a delightful crunch.
- 1/4 cup unsalted butter, melted Binds the crust for a rich aroma.
Cheesecake Filling Ingredients
- 24 oz cream cheese, softened Silky and creamy base for the cheesecake.
- 1 cup granulated sugar Adds sweetness to balance flavors.
- 1 cup sour cream Enhances creaminess and adds tang.
- 1 teaspoon vanilla extract Aromatic flavor booster.
- 3 large eggs Provides structure to the cheesecake.
- 2 tablespoons matcha powder Gives an earthy flavor and vibrant color.
- 1/2 cup crushed Oreos Adds extra texture and flavor bursts.
Swirl Ingredients
- 1/4 cup matcha powder Used for visual swirls in the cheesecake.
- 1/4 cup granulated sugar Sweetens the matcha swirl.
- 2 tablespoons hot water Dissolves the matcha for a smooth consistency.
Decoration Ingredients
- Whipped cream for decoration Adds a light finish.
- Matcha powder for decoration Enhances visual appeal.
- Oreo cookies for decoration Final touch for indulgence.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine 2 cups of Oreo crumbs with 1/4 cup melted butter in a bowl and press firmly into the pan to form the crust.
- Bake for 10 minutes and let cool.
Making the Cheesecake Filling
- In a mixing bowl, beat 24 oz of softened cream cheese until smooth.
- Add 1 cup of sugar, 1 cup of sour cream, and 1 teaspoon of vanilla extract, mixing well.
- Add 3 eggs one by one, mixing well after each addition, then fold in 2 tablespoons of matcha powder and 1/2 cup crushed Oreos.
Swirl Mixture
- Mix 1/4 cup matcha powder, 1/4 cup sugar, and 2 tablespoons hot water until smooth.
Assembling the Cheesecake
- Pour the cheesecake batter into the cooled crust, smoothing the top.
- Drizzle the matcha swirl mixture on top and use a toothpick to create a marbled effect.
Baking
- Bake for 60-70 minutes until the center is slightly jiggly and edges are browned.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Chilling and Serving
- Refrigerate for at least 4 hours or overnight.
- Decorate with whipped cream, matcha powder, and Oreo cookies before serving.
Notes
For best results, use high-quality matcha powder. Allow cheesecake to cool properly to avoid cracks.