INGREDIENTS

• Shortbread Crust
• • 16-18 Oreo cookies
• • 2 ½ Tbsp unsalted butter, melted
• Matcha Cheesecake
• • 16 oz cream cheese, softened
• • ½ cup granulated sugar
• • 2 large eggs, room temperature
• • 1 tsp vanilla extract
• • 1 Tbsp Aiya’s Culinary Grade Matcha
• Whipped Cream (optional)
• • ¾ cup heavy whipping cream
• • 1 Tbsp granulated sugar

DIRECTIONS

• Shortbread Crust
• 1. Preheat the oven to 350°F.
• 2. Line a 6 or 7-in springform pan with parchment paper.
• 3. Remove the middle cream filling. Crush Oreo cookies in a plastic bag using a rolling pin. Mix crushed Oreo and melted butter together until coarse crumbs form. Pressed crumbs evenly into the pan to form an even layer. Set aside.
• Matcha Cheesecake
• 4. In a large bowl, add cream cheese, sugar and vanilla extract. Using a handheld or standing electric mixer, beat cream cheese mixture until smooth. Add eggs, one at a time, and mix until combined. Sift in matcha powder, and mix until incorporated. Pour batter into the pan.
• 5. Bake for 25 minutes, then cover with aluminum foil and bake for another 10 minutes.
• 6. Remove cake from the oven and let it cool completely. Once cool, refrigerate the cake until ready to serve.
• Whipped Cream (optional)
• 7. Using a handheld or standing mixer with whisk attachment, whip heavy cream and sugar until medium peaks form, about 3-4 minutes. Gently spread a thick layer of whipped cream on top of the cake.