Flavors by Alessandra

Making the Crust
1 Preheat the oven to 350 F.
2 Add the Oreos to a food processor and pulse until you reach a fine crumb. You can also add them into a zip lock bag and crush them with a rolling pin or large bottle. (A few slightly larger chunks are okay, but you don’t want a super fine powder here.)
3 Combine the Oreo crumbs and melted butter. It should be thick and still wet & crumbly.
4 Spray a 9-inch springform pan with nonstick spray, then begin adding the crumbs, making sure to push and flatten and even the bottom using a flat surface such as a measuring cup or glass.
5 Place the cake pan in the oven for 8-10 minutes. Remove it and allow it to cool. Once cooled, wrap the entire exterior in aluminum foil to prevent the water from the water bath from getting in.
Make the Filling
7 In a small bowl, whisk together the sugar, matcha, and cornstarch until smooth.
8 In the bowl of a stand mixer or large bowl with a hand mixer, beat the softened cream cheese until smooth and lump-free. Begin adding the matcha mix in batches until it is completely incorporated. (Keep it at a low speed to avoid matcha being scattered.)
9 Add the heavy cream in three batches, mixing each time until smooth before adding more. Add in the eggs and egg yolks and mix well. Use a spatula to give a final mix to ensure the sides and bottom are all evenly mixed.
Bake the Cheesecake
11 Lower the oven to 325 F.
12 Place a kitchen towel* at the bottom of a roasting pan or high-edge tray big enough to fit the cake pan. Place the foil-wrapped cake pan on top of the towel-lined roasting pan, then carefully pour the cheesecake filling.
13 *The kitchen towel will help the heat from the water disburse evenly across the pan, cooking the cheesecake evenly.
14 Transfer the pan to the oven, and THEN carefully pour in the hot water to the sides so that it comes about 1/4 - 1/3 the way up the pan.
15 Bake for about 70 minutes or until it wobbles and bounces when gently shaking. Then, turn the oven off and place a wooden spoon by the door so the oven is open about 1 inch. Allow to sit in the oven for 30 minutes, then remove.
16 Let the cheesecake come to room temperature, then chill it in the fridge for at least 3-5 hours, ideally overnight.
Make the Whipped Cream
18 Add the chopped strawberries to a food processor or blender and puree until smooth, then strain through a fine mesh sieve to discard the seeds.
19 Add the purée to a medium-sized saucepan and cook over medium heat. Bring it to a light boil and continuously stir with a spatula to keep it from burning. Allow it to thicken and reduce to about 1/4 cup (it takes about 15 minutes).
20 Once the puree has thickened and reduced, pour it into a small bowl and refrigerate until it is completely cooled.
21 To make the whipped cream, combine the strawberry mixture, heavy cream, and powdered sugar in a large bowl or stand mixer and whip on high speed until stiff peaks form. Use the full amount of powdered sugar to stabilize the whipped cream.
Decorate and Serve
23 Remove the outer band from the cake pan and smooth the edges with an offset that has been run under hot water. Carefully spread the strawberry whipped cream all over the top and edges of the cheesecake.
24 Using a small sifter, garnish the top with some additional matcha powder and top with fresh-cut strawberries.
25 Store in the fridge until serving.