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Matcha Cheesecake with Oreo Crust
Ben Carraoli

Matcha Cheesecake with Oreo Crust

I still remember how excited I felt when I pulled this matcha cheesecake with Oreo crust out of the oven. The soft green color looked beautiful against the dark cookie base, and the smell alone made it hard to wait. I made this recipe after craving something creamy but not overly sweet.
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • Oreo cookies – 16–18 cookies cream filling removed. Using plain chocolate cookies gives the crust a deeper flavor and better texture.
  • Unsalted butter – 2½ tablespoons melted. Butter binds the crumbs and keeps the crust firm after chilling.
  • Cream cheese – 16 ounces softened. Always use full-fat cream cheese at room temperature for the smoothest filling.
  • Granulated sugar – ½ cup. This balances the earthy taste of matcha without overpowering it.
  • Eggs – 2 large room temperature. Room-temperature eggs blend more easily and prevent lumps.
  • Vanilla extract – 1 teaspoon. Vanilla enhances sweetness and rounds out the flavors.
  • Matcha powder – 1 tablespoon. Use culinary-grade matcha for the best color and mild bitterness.
  • Heavy whipping cream – ¾ cup. Fresh cream creates a light and fluffy topping.
  • Granulated sugar for topping – 1 tablespoon. Just enough to lightly sweeten the whipped cream.

Method
 

  1. Start by crushing the Oreo cookies into fine crumbs using a rolling pin or food processor. Mix the crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of a lined springform pan to create an even crust. Set it aside while preparing the filling.
  2. In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Sift in the matcha powder and mix just until combined, making sure the color is even and vibrant.
  3. Pour the matcha cheesecake batter over the prepared Oreo crust and smooth the top. Bake in a preheated oven until the edges are set and the center still slightly jiggles. Cover loosely if needed and continue baking until fully set. Let the cheesecake cool completely at room temperature.
  4. Once cooled, refrigerate the cheesecake for several hours until firm. Whip the heavy cream with sugar until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake and finish with a light dusting of matcha powder if desired.

Notes

  • I always use room-temperature ingredients for a smoother batter.
  • I avoid overmixing once the eggs are added to prevent cracks.
  • Letting the cheesecake chill overnight improves both texture and flavor.
  • I slice with a warm knife to get clean, bakery-style pieces.