Name: Matcha Honey Bean Cheesecake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 225g Cream cheese; 180g Light cream; 130g Oreo; 65g Fine sugar; 100g Yogurt; 35g butter; 10g Matcha powder; 40g water; 30g Honey bean; 2 pieces Gillian

Matcha Honey Bean Cheesecake

1. Raw materials

2. Raw materials

3. The butter is softened and melted by heating in water when used

4. Gelatine is soaked in water to soften it, use about 20 grams of water

5. A bag of Oreo biscuits, with 2 to 3 pieces left as a spare, packed in a fresh-keeping bag and crushed (it was originally intended to remove the white heart, but the savings did not go, which is good)

6. Oreo chopped into the melted butter bowl and stir well

7. Pour matcha powder with 20 grams of boiling water, stir evenly without particles, and cool

8. Put the Oreo crushed into a 6-inch abrasive tool and press the solid

9. Whisk to beat the cheese until there are no particles

10. Put sugar in the whipped cream and beat with a whisk until it becomes yogurt-like

11. Pour the matcha and yogurt into the cheese and stir evenly, then add the melted gelatin and stir

12. Pour it into the whipped cream and stir

13. Sprinkle some honey beans on the bottom of Oreo

14. Pour the liquid into the abrasive tool. It’s a bit too much. I took another small abrasive tool. I can break the remaining two Oreos and insert it.