Matcha Cheesecake with Chocolate Cookie Crust

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recipe by Panasonic https://shop.panasonic.com/microwave-and-kitchen/microwave-ovens

  • Time icon
    Total Time
    4hrs 40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1255

This matcha tea cheesecake recipe is every bit as sinful as bakerymade. Best of all, you can make it in your own kitchen. It’s a sweet and delicious Japanese take on homemade cheesecake, with an unforgettable, melt-in-your-mouth taste everyone will ask for more.

recipe updated Jun 23, 2021

Ingredients

  • Cream cheese icon
    Cream cheese
    455 g
  • Oreo sandwich cookies icon
    Oreo sandwich cookies
    22
  • Unsalted butter icon
    Unsalted butter
    3 tablespoons
  • Granulated sugar icon
    Granulated sugar
    135 g
  • Egg icon
    Egg
    2
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Matcha powder icon
    Matcha powder
    2 tablespoons
  • White chocolate chips icon
    White chocolate chips
    175 g
  • Strawberries icon
    Strawberries
    12
  • Semisweet chocolate chips icon
    Semisweet chocolate chips
    120 g
  • Heavy cream icon
    Heavy cream
    60 ml

Tools

  • kCook icon Spatula
  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Panasonic 4-in-1 Microwave Oven
  • kCook icon Food processor bowl
  • kCook icon Heatproof bowl
  • kCook icon Large mixing bowl
  • kCook icon Pie dish - 9"
  • kCook icon Large mixing bowl
  • kCook icon Heatproof bowl
  • kCook icon Heatproof bowl

Step preview

  1. Add oreo sandwich cookies to a clean food processor bowl
  2. Pulse until fine
  3. Add unsalted butter to a clean heatproof bowl
  4. Heat until melted - 600 W (Medium)
  5. Transfer crumbs to large mixing bowl
  6. Transfer melted butter to large mixing bowl
  7. Mix until well combined
  8. Transfer cheesecake base mixture to pie dish
  9. Press into dish, ensuring bottom and sides are covered with mixture
  10. Place pie dish in oven
  11. Bake - 7 min, 180°C, Convection bake
  12. Let cool on round wire rack - 30 min
  13. Add cream cheese and granulated sugar to a clean large mixing bowl
  14. Beat until smooth
  15. Add egg to the large mixing bowl one by one and continue mixing
  16. Add vanilla extract and matcha powder to the large mixing bowl
  17. Mix until combined
  18. Transfer mixture to pie dish
  19. Spread until covered
  20. Place pie plate in the oven
  21. Bake - 35 min, 150°C, Convection bake
  22. Remove baked cheesecake from oven and let cool completely
  23. Chill in fridge - 3 hr
  24. Add white chocolate chips to a clean heatproof bowl
  25. Heat until melted - 600 W (Medium)
  26. Take out the melted white chocolate and stir
  27. Dip strawberries into the chocolate mixture
  28. Repeat, placing strawberries near the outer edge of cheesecake in a circular design
  29. Add semisweet chocolate chips and heavy cream to a clean heatproof bowl
  30. Heat chocolate mixture until melted - 600 W (Medium)
  31. Let cool heatproof bowl - 2 min
  32. Use a spoon to drizzle chocolate ganache over strawberries
  33. Serve
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