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1
The steps are the same as (the strawberry cheesecake version: https://cookpad.com/en/recipes/149903-baked-strawberry-cheesecake-bar ).
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2
Take the cream cheese and egg out of the refrigerator and bring to room temperature.
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3
Remove the cream filling from the Oreo cookies, place in a resealable bag and crush into a powder.
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4
10 cookies make about 35 g of Oreo powder.
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5
Combine the crumbled Oreo from Step 2 and the melted butter.
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6
Line a pound cake mold with parchment paper, press the cookie-butter mixture on the bottom, and chill in the refrigerator.
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7
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.
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8
Preheat the oven to 355F/180C.
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9
Beat the egg well.
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10
Mix cream cheese with a whisk.
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11
Add all the ingredients except one by one, mixing well between additions.
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12
Put the pound cake mold from Step 3 on a scale.
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13
Add 1/2 of the cheese mixture plus 10 g (about 115 g).
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14
Bake for 15 minutes at 355F/180C.
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15
There's no need to cover with foil.
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16
As the cake bakes, melt the white chocolate into the remaining cheese mixture in a double boiler.
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17
Sift in the matcha, add the condensed milk, and mix very well with a whisk.
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18
Take the cake out of the oven after 15 minutes and pour in the mixture from Step 8.
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19
Lower the heat to 340F/170C and bake for 25-30 minutes, covered with aluminium foil.
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20
It's done.
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21
Let it cool, cover it tightly and chill in the refrigerator (at least 6 hours).
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22
Cut into 4-6 pieces as you like, and it's done.
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23
I used 5 pieces of Kiri brand cream cheese.
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24
I doubled the amounts to make one 18 cm square mold.
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25
If you don't cover the top with foil, it browns like this.
