Description
Matcha cheesecake with an Oreo crust and whipped cream topping.
Ingredients
- FOR THE CRUST:
- 1 cup Oreo Cookie Crumbs
- ¼ cups Unsalted Butter, melted
- FOR THE CHEESECAKE:
- 16 ounces, weight Cream Cheese, Softened
- 2 cups Sour Cream, Room Temperature
- 1 cup Granulated Sugar
- 2 Tablespoons Matcha Powder
- 3 whole Large Eggs, Room Temperature, Separated
- FOR THE WHIPPED CREAM TOPPING:
- 1 cup Whipping Cream
- 1 Tablespoon Powdered Sugar
- ½ cups Fresh Raspberries For Garnish
- ¼ cups Chocolate Shavings For Garnish
Preparation
Preheat oven at 350ºF. Grease an 8-inch spring form pan.
Make the crust by mixing all the crust ingredients together with a fork. Press the mixture onto the bottom of the spring form pan. Bake crust for 8 to 10 minutes. Set aside to cool. Turn down oven temperature to 300ºF.
In the bowl of a standing mixer with a paddle attachment, mix cream cheese, sour cream, sugar and matcha powder. Add egg yolks, one at a time. Blend for another 2 minutes until well combined.
In a clean bowl, whip the egg whites until stiff. Gently fold in the cream cheese mixture.
Pour the filling in the prepare pan. Tap the pan on counter a few times to release all the air in the batter. Position rack in the centre of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven.
Bake for 1 hour, or until edge of the cheesecake is puffed but the centre is still wobbly and wet-looking. Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least 1 hour. Remove from the oven. Chill overnight.
Remove cake from springform pan and place on the serving plate.
To prepare the topping, whip the whipping cream and powdered sugar until it holds firm peaks. Gently spread a thick layer of whipped cream on top of the cake. Garnish with the raspberries and chocolate shaves before serving.
