Featuring Yoko quality culinary matcha
Ricotta was last minute delicious addition honestly because i didn’t have enough cream cheese in the fridge, but it made this so light and fluffy! Same with the oreo cookies: all I had were the boys forgotten oreo cookies leftover in the pantry, but you can use oats, graham crackers, nuts, any kind of cookie for the crust – so get creative!
This is a pretty straightforward recipe. I used a cupcake pan, but if you have mini cheesecake pan use that (i bet none of you do lol). You can also make this is a springform pan for one large cheesecake.
Crust Ingredients:
butter or spray for greasing the cups
8-10 Oreo cookies (or alternative see note above)
3-4 tablespoons melted butter
Filling Ingredients:
10 oz of cream cheese, room temperature
6 oz of whole milk ricotta cheese, room temperature
3/4 cup of sugar
2 eggs, room temperature
2 tablespoons culinary matcha powder
2 teaspoons vanilla extract
sprinkle of salt
Preheat oven 350
Process crust ingredients until crumbly and can be squeezed together
Divide equally into the cups and press down
Bake 7-10 minutes
Reduce heat to 325
Combine cheeses and sugar in food processor and mix until smooth, about 2 minutes
Add the eggs one at a time, blending between.
Add match and vanilla and mix for several minutes until a smooth consistency is achieved
Divide batter equality into the cups on top of crust
Bake 25-35 minutes or just the cakes have puffed out a bit and are springy to the top
Remove from oven and let cool for an hour, then move to fridge to cool further for several hours
Carefully lift out of cups using a offset spatula.
Garnish with extra cookie, black sesame seeds and dust with match!
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