1. Cut the butter into small pieces and melt in water
2. Gelatine tablets soak in water to soften and set aside
3. Scrape off the center of the Oreo biscuits, put them in a ziplock bag and press them into a coarse powder with a rolling pin, then add the melted butter, mix well and mix until the butter is completely absorbed
4. Add the biscuits to the bottom of the mold and press it firmly with a spoon. I use a 6-inch live bottom chiffon mold here.
5. Soak the soft gelatine slices and remove them to dissolve in heat-insulating water
6. Put the matcha powder into a bowl, add boiling water and mix well until there are no particles, then let cool and set aside
7. Take out the cream cheese ahead of time and cut into pieces to soften
8. The insulated water is beaten smoothly with an electric whisk
9. Add yogurt and matcha paste
10. Mix well with a spatula and add gelatin solution, then mix well
11. Add whipped cream to fine sugar and beat with an electric whisk until the lines appear and it can still flow, like thick yogurt.
12. Add the matcha cheese paste to the whipped cream, stir evenly, the cheese paste is ready
13. Pour the prepared cheese paste into the mold with the bottom of the biscuit. Use a spatula to smooth the surface, or shake it a few times to make the surface smooth, and then put it in the refrigerator until it solidifies. Use a hair dryer for the refrigerated cake. Gently blow down around the mold to release the mold, you can also use a drawing mold to sprinkle a layer of matcha powder on the surface for decoration
