Matcha Cheesecake Bars

Matcha Cheesecake Bars

November 03, 2017


Recipe inspired by washoku.guide.
Serves 6-8 bars
Equipment Pound Cake Mold

Ingredients

  • 20 Oreo cookies
 
  • 3 Tablespoons butter, unsalted
  • 3/4 Cups cream cheese
  • 1/4 Cup granulated sugar
  • 1 egg
  • 3 Tablespoons sweetened condensed milk, divided
  • 2/5 Cups heavy cream
  • 1 1/3 Tablespoon cake flour
  • 2 Teaspoons lemon juice
  • 1 1/2 Teaspoon Ujido Matcha Powder
  • 1 1/2 Tablespoon white chocolate (optional)

 

Instructions

  1. Remove the cream filling from the Oreo cookies, place in a resealable bag and crush into a powder.

  2. Combine the crumbled Oreo and the melted butter. Line a pound cake mold with parchment paper, press the cookie-butter mixture on the bottom, and chill in the refrigerator.

  3. If you press down hard with a plastic-wrapped board or some flat surface, the crust will be flattened properly even in the corners.

  4. Preheat the oven to 355°F/180°C. Beat the egg well.

  5. Mix cream cheese with a whisk. Add all the ingredients except the matcha, half the condensed milk, and white chocolate one by one, mixing well between additions.

  6. Add 1/2 of the cheese mixture to the pound cake mold. Bake for 15 minutes at 355°F.

  7. As the cake bakes, melt the white chocolate into the remaining cheese mixture in a double boiler. Sift in the matcha, add the condensed milk, and mix very well with a whisk.

  8. Take the cake out of the oven after 15 minutes and pour in the matcha mixture. Lower the heat to 340°F/170°C and bake for 25-30 minutes, covered with aluminum foil.

  9. Let the cake cool, cover it tightly and chill in the refrigerator for at least 6 hours.

  10. Cut into 6-8 pieces as you like and enjoy!




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