Matcha Oreo Cheesecake (Non-bake)

Matcha Oreo Cheesecake

Oreo Matcha Cheesecake

adapted and modified from:

http://j3sskitch3n.blogspot.com/2010/12/marbled-green-tea-cheese-bar.html#more

 

Ingredients
15 pcs of oreo cookies

(remove the cream, crush the oreos in a zipbloc bag, save some for topping, mix the rest with 40g melted butter) 
500g cream cheese, room temperature
200g milk (I used unsweetened soy milk)
80g sugar
10g gelatin powder (original recipe called for 16g, but I only have 10g)
20g green tea powder (I used 1.5 tablespoon)
12 square aluminium cups (about 6cm length, 5 cm height)

Method

1) Press oreo mixture onto the 12 square aluminium cups. Level the oreo mixture with the back of a spoon. Place cups into the refrigerator for at least 30mins.

 

2) In a medium bowl, combine cream cheese, sugar and milk and double-boil the mixture over a pot of simmering water, whisking constantly until cream cheese and sugar are melted completely.

What I did:

In a medium bowl, put the cream cheese into the microwave. Microwave on high for about 30s, or when the cream cheese melts and you are able to stir it.

In another bowl, warm up the milk in the microwave, dissolve the sugar in the milk.

Combine the 2, and whisk together. 

 

3) Add gelatin powder into the cream cheese mixture, whisking constantly until gelatin powder dissolves.

 

4) Pour 3/4 of the cream cheese mixture over the square cups, add in the green tea powder in the remaining 1/4 of cream cheese mixture and whisk until combined. (Next time I will try cocoa powder for choco-flavour.)

 

5) Pour the green tea mixture into the square cups and twirl the mixture with a satay stick to create the marbled effect. (I failed to get the marbled effect, not sure why.) Sprinkle some oreo bits on the cheesecake.

 

6) Set aside to cool to room temperature, after cooling, cover with cling wrap or aluminum foil and place it in the refrigerator overnight before serving.