This is the matcha version of my strawberry cheesecake recipe. The slight bitterness of the matcha is delicious The bars can be cut into easy-to-eat sizes If you make the bottom layer pink, they're great for Hinamatsuri (Girl's Day Festival).
Ingredients: 4-6 bars using a small (16.5 cm long bottom) pound cake mold
Oreo cookies (or cookies and biscuits of your choice)
For the filling:
90 g (5 wrapped pieces)
1/2 (25-30 g)
Sweetened condensed milk
○ Condensed milk
○ White chocolate (optional)
The steps are the same as Recipe ID: 1380584 (the strawberry cheesecake version). Take the cream cheese and egg out of the refrigerator and bring to room temperature.
Remove the cream filling from the Oreo cookies, place in a resealable bag and crush into a powder. 10 cookies make about 35 g of Oreo powder.
Combine the crumbled Oreo from Step 2 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.
If you press down hard with a plastic-wrapped kamaboko board or some flat surface, the crust will be flattened properly even in the corners.
Preheat the oven to 355°F/180°C. Beat the egg well.
Mix cream cheese with a whisk. Add all the ingredients except ○ one by one, mixing well between additions.
Put the pound cake mold from Step 3 on a scale. Add 1/2 of the cheese mixture plus 10 g (about 115 g). Bake for 15 minutes at 355°F/180°C. There's no need to cover with foil.
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.
Take the cake out of the oven after 15 minutes and pour in the mixture from Step 8. Lower the heat to 340°F/170°C and bake for 25-30 minutes, covered with aluminium foil.
It's done. Let it cool, cover it tightly and chill in the refrigerator (at least 6 hours).
Cut into 4-6 pieces as you like, and it's done.
I used 5 pieces of Kiri brand cream cheese.
I doubled the amounts to make one 18 cm square mold. If you don't cover the top with foil, it browns like this.
Story Behind this Recipe
I wanted to make a variation on the strawberry cheesecake bars, and tried matcha, which turned out great.
I make this with 20 g sugar and 30 g egg. I use 47% fat heavy cream, but 35% works fine as well. Try using 30 g plain yogurt and 4 pieces (72 g) of cream cheese for a slightly more refreshing version. The sides of the cake rise more than the center, so the bars look best if you cut the cake into 4 pieces.