Easiest Way to Make Any-night-of-the-week Baked Matcha Cheesecake Bars

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, baked matcha cheesecake bars. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Baked Matcha Cheesecake Bars is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Baked Matcha Cheesecake Bars is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook baked matcha cheesecake bars using 14 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Baked Matcha Cheesecake Bars:

1. Get For the crust:
2. Make ready 40 grams Oreo cookies (or cookies and biscuits of your choice)
3. Make ready 20 grams Unsalted butter
4. Get For the filling:
5. Prepare 90 grams Cream cheese
6. Prepare 30 grams Granulated sugar
7. Prepare 1/2 Egg
8. Take 10 grams Sweetened condensed milk
9. Take 50 grams Heavy cream
10. Get 10 grams Cake flour
11. Make ready 1 tsp Lemon juice
12. Prepare 3 grams ○ Matcha
13. Prepare 15 grams ○ Condensed milk
14. Take 10 grams ○ White chocolate (optional)

Instructions to make Baked Matcha Cheesecake Bars:

1. 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
2. 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.
3. 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.
4. 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.
5. Preheat the oven to 355°F/180°C. Beat the egg well.
6. Mix cream cheese with a whisk. Add all the ingredients except ○ one by one, mixing well between additions.
7. 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.
8. 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.
9. 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.
10. It's done. Let it cool, cover it tightly and chill in the refrigerator (at least 6 hours).
11. Cut into 4-6 pieces as you like, and it's done.
12. I used 5 pieces of Kiri brand cream cheese.
13. 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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So you see, you don’t need junk food or foods that are not good for you just so to feel better! Test out these suggestions instead!