Don’t be intimidated by these Triple Layer Matcha Cheesecake Bars. With an Oreo crust, cream cheese and matcha layers, they look impressive yet are really easy and fun to make!

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 adds a hint of its signature tea fragrance which complements well with the cream cheese. This cheesecake melts in your mouth and dissolves into a sweet, creamy bliss on your tongue.

Give it a shot by following the recipe below!

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
1 egg
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.

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