Summer or eat cheesecake can feel a little cool ah, sweet and sour taste with matcha fresh.

Matcha Yogurt Cheesecake

Step

1

Melt butter in water

Step

2

Gelatin slices softened in water

Step

3

Scrape out the center of the Oreo cookies. Put them into a self-sealing bag and press them with a rolling pin to form a coarse powder, then add the melted butter and mix well until the butter is completely absorbed

Step step

4

Add the crushed cookies to the bottom of the mold and press them down firmly with a spoon. Melt the softened custard slices under hot water

step

6

Place the matcha powder in a bowl and mix with boiling water until no particles remain, then let it cool down and set aside

step

7

Take the cream cheese out of the bowl ahead of time and cut the pieces into pieces to soften it

step

8

Make the chiffon dough with an electric mixer under hot water and beat with a small amount of water. Beat the cream cheese with an electric mixer under hot water until smooth

step

9

Add the yogurt and matcha paste

step

Step

10

Mix with a spatula, then add the ghirardine solution, and mix again

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Step

11

Add the cream to the mixture, and add the sugar to the mixture. Sugar with an electric mixer and beat it until it looks like thick yogurt and still flowable

step

Step

12

Add the matcha cheese paste to the beaten cream and mix it well, then the cheese paste will be ready

step

13

Pour the paste into the molds lined with cookies, and scrape the surface with a spatula. The surface with a spatula to scrape smooth, or gently shake a few times to make the surface flat, and then put into the refrigerator until solidified, the chilled cake with a hair dryer gently blow down the mold around the mold to release, but also can be used to pull the mold on the surface of a layer of matcha tea powder sprinkled on the surface of the decorations