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1
Preparation: Spread out parchment paper on the bottom and sides of a cake pan.
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2
Bring cream cheese and eggs to room temperature.
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3
Combine the cake flour and matcha and sift.
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4
Preheat the oven to 160C.
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5
Crust: Remove the cream from the oreos and crush finely in a plastic bag.
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6
Microwave the butter to melt it, then combine with the crushed oreos.
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7
Spread on the bottom of the cake pan.
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8
Use a masher to flatten it out evenly.
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9
Matcha cheese dough: add cream cheese to a bowl and stir until it's smooth and creamy.
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10
Add granulated sugar and grind-stir.
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11
Add the beaten eggs in small portions and mix together using a whisk.
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12
Add the fresh cream and lemon juice.
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13
Continue to stir.
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14
Sift the powder again into the mixture, and stir with a whisk until it's not powdery.
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15
Transfer 1 tablespoon of the dough into a different container.
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16
Sift in 1/2 teaspoon of matcha and mix.
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17
Pour into a piping bag.
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18
Pour the dough from step 8 into the crusted cake pans.
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19
Patterns: Using your piping bag, draw two circles in the center, as above.
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20
Draw two short lines in six corners.
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21
Place the tip of a skewer on the outside of the two lines, then pull it towards the center as above.
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22
Position the skewer between the marks drawn in step 12, then move it from the center towards the outside.
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23
On the tips of the marks, draw dots with the piping bag.
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24
See above for detail.
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25
Bake for 35 minutes in a 160C oven.
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26
Cool without removing from the pan, then chill in the refrigerator for more than 2 hours.
