Biscuit Base
Oreo Crumbs 150g Unsalted Butter 75g Other Cream Cheese 280g Whipping Cream200g + 80g + 50g
Fine Granulated Sugar 40g + 3g Gelatin Sheets 15g Warm Water 30g Matcha Powder 6g + 6gWarm milk: 30g + 50g
Oreo crumbs: 15g + 5g White chocolate: 80g Mix 150g of Oreo cookie crumbs with 75g of melted butter. Press the mixture firmly into the bottom and sides of a 6-inch springform pan using a glass. Refrigerate for half an hour. Whip 200g of heavy cream with 40g of fine sugar until it reaches a yogurt-like consistency. Mix with 280g of softened cream cheese. Add 15g of gelatin sheets that have been softened in cold water, then dissolved with 30g of warm water/milk in the microwave for 30 seconds, and stir until combined. Divide the cheese mixture into two portions: approximately 260g and 275g. Mix 6g of matcha powder with 30g of hot milk.Mix the matcha paste with 275g of cheese batter.
Pour the matcha cheese batter into the biscuit base in the mold and refrigerate for half an hour to set. Combine 260g of cheese batter with 15g of crushed Oreos and 80g of whipped cream. Pour the mixture into the mold and refrigerate for 2 hours to set. Melt 80g of white chocolate over a water bath, then mix with 6g of matcha powder and 50g of hot cream to form a matcha ganache. Pour the matcha ganache over the mold and refrigerate for half an hour to set. Whip 50g of cream with 3g of sugar, then mix with 5g of crushed Oreos, and pipe onto the cake surface. Remove the cake from the mold. Score the surface into 6 equal portions.Pipe the Oreo cream onto the surface of the cake. In this case, the cream has been whipped to a slightly firmer consistency.
Decorate with halved Oreo biscuits for a finishing touch. This results in a visually appealing and delicious treat, which is truly satisfying.
