Matcha & Oreo Cookies Cheesecake – Karlin Patisserie

Meet my new favourite cheesecake! It is a no-bake three-layer cheesecake, which comprises an Oreo cookies crust bottom, vanilla cheesecake layer and a Matcha cheesecake layer. I love this flavour combination because the sweetness of chocolate cookie and the vanilla layer makes the bitterness of Matcha green tea more mellow. If you are concerned about the matcha being overpowering, then this cake will give you just the right balance of creaminess, sweetness and bitterness.

There are a few tips about this cake I would like to share with you. First of all, the cream cheese should be brought to room temperature, so that it becomes soft and much easier to mix later. Otherwise, the cream cheese will take a longer time to mix well and might be lumpy. Secondly, the gelatine sheet can be replaced by equal amount of gelatine powder with 200 Bloom. To do so, sprinkle and mix gelatine powder with 40g of water, and set it aside for about 10 minutes, or until ready for use.

Follow this step-by-step video to make a delicious Matcha & Oreo Cheesecake:

Ingredients: (one 6″ round cake)

• Oreo cookies 15 pieces
• Melted butter 50g
• Cream cheese 250g (softened at room temperature)
• Sugar 40g
• Vanilla essence 1 tsp
• Hot milk 15g
• Gelatine sheet 8g (soak in cold water to soften)
• Whipped cream 200g (whip to soft peak)
• Matcha powder 2 tsp

Methods:

1. Prepare a mousse ring and wrap bottom of ring with cling film. Then, line the sides with acetate tape or baking parchment. You may also use a springform pan.
2. Soak gelatine sheet in ice cold water until soften. Set aside for later use.
3. To make the cheesecake crust (bottom layer), scrape away the cookie cream in the middle of cookies. Set the cream aside.
4. Crush the cookies into crumb. Stir in melted butter until combined. Press firmly into the bottom of mousse ring prepared earlier and slightly up the sides of ring. Chill the crust in refrigerator while we prepare the cheesecake filling.
5. To make cheesecake filling (middle layer): Beat the cream cheese, sugar, vanilla essence and cookie cream together in a large bowl until the mixture is smooth and creamy. Make sure there is no lumps of cream cheese.
6. Add gelatine to hot milk and stir to dissolve the gelatine. Add gelatine mixture to the cream cheese mixture, and stir immediately until well combined.
7. Fold whipped cream into the cheesecake filling until just combined. Combine slowly using a rubber spatula as you don’t want to deflate all the air in the whipped cream.
8. Remove cheesecake crust from refrigerator. Spread half of the cheesecake batter over the crust. Use an offset spatula to smooth out the top. Cover with cling film and put in freezer to set.
9. To make the Matcha layer (top layer): Get two scoops of remaining cheesecake filling and mix it with matcha powder to form a smooth mixture. Alternatively, dissolve matcha powder with one or two tablespoons of hot water to make a matcha paste.
10. Fold in the matcha mixture into the rest of cheesecake filling.
11. Pour matcha cheesecake filling over the original cheesecake filling. Smooth down the top with an offset spatula.
12. Chill the cake in refrigerator for at least 6 hours or overnight.
13. Remove the chilled cheesecake from mousse ring. Cut the cake into slices with a warm clean knife for serving.