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The ingredients needed to make Baked Matcha Cheesecake Bars:
- Use For the crust:
- Prepare 40 grams Oreo cookies (or cookies and biscuits of your choice)
- Use 20 grams Unsalted butter
- Provide For the filling:
- You need 90 grams Cream cheese
- Get 30 grams Granulated sugar
- Get 1/2 Egg
- Provide 10 grams Sweetened condensed milk
- Get 50 grams Heavy cream
- Prepare 10 grams Cake flour
- Take 1 tsp Lemon juice
- Take 3 grams ○ Matcha
- Take 15 grams ○ Condensed milk
- Get 10 grams ○ White chocolate (optional)
Instructions to make Baked Matcha Cheesecake Bars:
- The steps are the same as (the strawberry cheesecake version: https://cookpad.com/en/recipes/149903-baked-strawberry-cheesecake-bar). Take the cream cheese and egg out of the refrigerator and bring to room temperature. - - https://cookpad.com/us/recipes/149903-baked-strawberry-cheesecake-bar
- 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.
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