No Bake Cheesecake Matcha Marble 焼かない抹茶マーブルチーズケーキ

Method21 steps · about 4 hr 25 min

1. 1

   Step 1: Line an 8-inch (20 cm) springform tin with parchment and set aside.

2. 2

   Step 2: Place the all Oreo cookies in a ziplock bag. Crush them into crumbs with a rolling pin over the bag.

   Uses 137 g Oreo original cookies (*1)

3. 3

   Step 3: Put the biscuit crumbs in a mixing bowl and add melted butter (30 g).

   Uses Finely crushed Oreo cookie crumbs · 30 g unsalted butter (melted) (*2)

4. 4

   Step 4: Combine them all together with a wooden spatula evenly.

   Uses Cookie crumbs and melted butter

   
5. 5

   Step 5: Press the crumb mixture onto the bottom of an 8 inch spring form and press them firmly with the bottom of a measuring cup.

   Uses Evenly combined Oreo-butter crumb mixture

6. 6

   Step 6: Place cling wrap over and set aside in a fridge.

   Uses Firmly pressed Oreo crust in the prepared tin

7. 7

   Step 7: Soak the gelatine sheets (8) in enough cool water to cover, following their packet instructions, until softened. Reserve the separate 2 tablespoons hot water for matcha.

   Soften gelatine sheetsUses 8 gelatine sheets, 12 g total · Water, enough to soak gelatine sheets

   
8. 8

   Step 8: Sift the matcha powder (1 tsp) with a fine strainer into to a little bowl.

   Uses 1 tsp matcha powder

9. 9

   Step 9: Add hot water (2 tbsp) and stir to make matcha.

   Uses Sifted matcha powder · 2 tbsp hot water

10. 10

    Step 10: Squeeze excess soaking water from the softened sheets and add the sheets to the prepared matcha; discard the soaking water.

    Uses Softened soaked gelatine sheets · Matcha dissolved in two tablespoons hot water

    
11. 11

    Step 11: Set the bowl over a gentle hot-water bath and stir until the gelatine completely dissolves. Remove the bowl from the bath and set the matcha-gelatine mixture aside.

    Uses Matcha with squeezed gelatine sheets · Hot water, for a gentle water bath

12. 12

    Step 12: Soften only the cream cheese in a microwave-safe mixing bowl for 20 seconds at 500 W, or let it soften at room temperature beforehand. Keep the heavy cream separate for whipping.

    Soften cream cheese at 500 W · 1 minUses 500 g Philadelphia original cream cheese (*3)

13. 13

    Step 13: Stir the cheese with a rubber spatula to smooth until no lumps are seen.

    Uses Softened cream cheese

    
14. 14

    Step 14: Mix in the 120 g confectioners sugar in three 40 g additions, smoothing the mixture after each addition.

    Uses Smooth softened cream cheese · 120 g confectioners sugar in three 40 g additions

15. 15

    Step 15: Pour the matcha gelatine mixture into the creamcheese bowl and combine them all together well.

    Uses Smooth sweetened cream cheese · Dissolved matcha-gelatine mixture

    
16. 16

    Step 16: Whip up the heavy cream (300 ml). Pour the heavy cream into a mixing bowl.

    Uses 300 ml heavy cream (*5 )

17. 17

    Step 17: Add lemon juice (2 tsp) and whip up till it form soft peak.

    Uses Heavy cream in a separate whipping bowl · 2 tsp lemon juice

18. 18

    Step 18: Fold the whipped lemon cream gently into the matcha cream-cheese mixture, leaving soft swirls for the marbled effect instead of beating it completely uniform.

    Uses Sweetened matcha-gelatine cream-cheese mixture · Soft-peak whipped lemon cream

    
19. 19

    Step 19: Transfer the matcha cheesecake filling into the prepared spring form with oreo crust.

    Uses Gently folded marbled cheesecake filling · Chilled Oreo crust in the prepared springform tin

20. 20

    Step 20: Flatten the top of the cheesecake with a spatula.

    Uses Filled springform tin

21. 21

    Step 21: Wrap with cling wrap and chill in the fridge for about 4 hours.

    Chill cheesecake until set · 240 minUses Cheesecake with smoothed top