What is better than a cheesecake? Shout with me: “A triple layer cheesecake!” That’s right, this week’s cheesecake recipe has not one, not two but THREE whole layers to it! To make you feel healthier, it is also flavoured with Japanese Matcha powder to reduce the guilt when you fail to resist the urge to stop at one slice. Yup, these Triple Layer Matcha Cheesecake Bars are that good.
You start off by preparing the Oreo crust base followed by baking the cream cheese layer. Once that is done, the Matcha cream cheese layer is poured on top and baked with the pan covered. This is the secret to retaining that beautiful Matcha green (baking uncovered will turn the Matcha layer brown).
The most important thing to take note of is to ensure that the cheese batter is free from lumps. Pass the batter through a sieve if you have to so as to make sure of this.
Taste wise, the Matcha powder’s signature tea fragrance complements well with the tangy cream cheese. These cheesecake bars melt in your mouth and dissolve into a sweet, creamy bliss on your tongue.
For the ultimate experience (especially for Matcha lovers), pair these cheesecake bars with a cup of green tea.
TRIPLE LAYER MATCHA CHEESECAKE BARS
Makes a 7 x 7-inch cake
Recipe adapted from Washoku Guide
For the Crust
80 grams Oreo cookies, cream filling removed
40 grams unsalted butter, melted
For the Cheese Layer
180 grams cream cheese, brought to room temperature
50 grams white sugar
20 grams condensed milk
100 grams heavy cream
1/2 teaspoon vanilla extract
2 teaspoon lemon juice
20 grams cake flour
For the Matcha Cheese Layer
6 grams Matcha powder
30 grams condensed milk
20 grams white chocolate
1. Prepare your cake pan by lining it with parchment paper on the bottom and sides. Preheat your oven to 180°C.
2. Crush the Oreo cookies as fine as possible by either blending them in a food processor or with a rolling pin. Pour the butter over the crushed cookies and mix well. The texture should resemble wet sand. Line them on the bottom of your pan firmly. Place in the refrigerator for it to firm up.
3. Meanwhile, whisk the cream cheese and sugar together until smooth and creamy. Add in the egg, condensed milk, heavy cream, vanilla extract, lemon juice and mix well. Next, fold in the cake flour. Ensure that the resulting batter is lump-free and smooth.
4. With the help of a weighing scale, pour half of the cheese batter plus 20 grams into your cake pan. Bake for 15 minutes.
5. While the cake is baking, prepare your matcha cheese layer. Melt the white chocolate over a double boiler. Pour this into the remaining cheese mixture. Next, add in your condense milk and sift in the matcha powder. Mix well with a whisk until batter is smooth and lump-free.
6. Take the cake out of the oven after 15 minutes and pour in the matcha cheese batter. Drop the pan on your table a few times to remove air bubbles. Cover the pan with aluminium foil and bake for another 25-30 minutes at 170°C.
7. Allow the cake to cool completely before chilling it in the refrigerator for at least 6 hours. Slice it into bars and serve.