Matcha Cheesecake Oreo Mooncake, fresh matcha, sweet Oreo, rich cheesecake

Prepare two types of crushed Oreos: one with coarse pieces to use as filling, and one crushed finer to use for the crust.

40 grams of white chocolate, cut into small pieces, together with 20 grams of light cream, melted evenly over a double boiler.

Sift in 4 grams of matcha powder, stir until the color is even, and set aside to cool.

120 grams of cream cheese melted at room temperature, mixed evenly with a spatula.

Add 20 grams of white sugar and mix evenly with a spatula.

Add the matcha paste to the cheese paste and stir until the color is even.

Add 40 grams of crushed Oreos and mix well.

Freeze in the refrigerator for 30 minutes to set.

After setting, remove the filling, divide it evenly into 10 portions, roll into balls, and continue freezing for 30 minutes to set for later use.

Crush 180g of Oreo cookies and add 70g of milk, stirring evenly as you add it.

Then just knead it into a ball with your hands.

Divide evenly into 10 portions and roll into balls for later use.

Take an Oreo cookie shell and wrap it around a frozen, set filling.

After kneading the dough, shape it using a mooncake mold.

After all operations are done, it can be refrigerated.

Matcha Oreo cheesecake mooncake, done O(∩_∩)O

When bitten, the fresh aroma of the matcha cheesecake filling perfectly blends with the rich sweetness of the Oreo crust.

The crispy texture of the Oreo spreads in the mouth, and the tiny cookie crumbs collide with the teeth, producing a pleasant crunching sound.

It has the fresh elegance of matcha, the playful cuteness of Oreo, and the rich creaminess of cheese.