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Before you jump to Baked Matcha Cheesecake Bars recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.
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Refrigerators and freezers use a lot of electricity, especially if they are not operating as effectively as they should. If you can get a new one, they use about 60% less than the old models that are more than ten years old. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can easily reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living just isn't that difficult. It's about being sensible, usually.
We hope you got insight from reading it, now let's go back to baked matcha cheesecake bars recipe. To make baked matcha cheesecake bars you only need 14 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Baked Matcha Cheesecake Bars:
- Prepare of For the crust:.
- Provide 40 grams of Oreo cookies (or cookies and biscuits of your choice).
- Prepare 20 grams of Unsalted butter.
- Provide of For the filling:.
- Take 90 grams of Cream cheese.
- Provide 30 grams of Granulated sugar.
- You need 1/2 of Egg.
- Use 10 grams of Sweetened condensed milk.
- Take 50 grams of Heavy cream.
- Use 10 grams of Cake flour.
- Provide 1 tsp of Lemon juice.
- Prepare 3 grams of ○ Matcha.
- Take 15 grams of ○ Condensed milk.
- Prepare 10 grams of ○ White chocolate (optional).
Steps to make Baked Matcha Cheesecake Bars:
- The steps are the same as (the strawberry cheesecake version: https://cookpad.com/en/recipes/149903-baked-strawberry-cheesecake-bar). Take the cream cheese and egg out of the refrigerator and bring to room temperature. https://cookpad.com/us/recipes/149903-baked-strawberry-cheesecake-bar.
- Remove the cream filling from the Oreo cookies, place in a resealable bag and crush into a powder. 10 cookies make about 35 g of Oreo powder..
- Combine the crumbled Oreo from Step 2 and the melted butter. Line a pound cake mold with parchment paper, press the cookie-butter mixture on the bottom, and chill in the refrigerator..
- If you press down hard with a plastic-wrapped kamaboko board or some flat surface, the crust will be flattened properly even in the corners..
- Preheat the oven to 355°F/180°C. Beat the egg well..
- Mix cream cheese with a whisk. Add all the ingredients except ○ one by one, mixing well between additions..
- Put the pound cake mold from Step 3 on a scale. Add 1/2 of the cheese mixture plus 10 g (about 115 g). Bake for 15 minutes at 355°F/180°C. There's no need to cover with foil..
- As the cake bakes, melt the white chocolate into the remaining cheese mixture in a double boiler. Sift in the matcha, add the condensed milk, and mix very well with a whisk..
- Take the cake out of the oven after 15 minutes and pour in the mixture from Step 8. Lower the heat to 340°F/170°C and bake for 25-30 minutes, covered with aluminium foil..
- It's done. Let it cool, cover it tightly and chill in the refrigerator (at least 6 hours)..
- Cut into 4-6 pieces as you like, and it's done..
- I used 5 pieces of Kiri brand cream cheese..
- I doubled the amounts to make one 18 cm square mold. If you don't cover the top with foil, it browns like this..
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