Matcha Cheesecake
This Matcha Cheesecake is smooth and velvety. It’s definitely one of those desserts that could fool people into thinking it’s not raw. The fermentation not only makes it that way, but it also delivers a huge hit of probiotics and makes the whole thing much easier to digest.
This recipe serves 12
Time: 20 Minutes
Equipment: food processor, blender, mixing bowl, chopping board, chefs knife
INGREDIENTS:
Base
• 200 g pecans soaked and rinsed
• 3 tbsp coconut sugar
• 1 tbsp coconut oil melted
• 1 tbsp lacuma
• 3 tbsp cacao powder
• 1 pinch salt
• 1 pinch vanilla powder
Filling
• 258 g cashews soaked
• 237 ml water
• 1 tsp probiotics
• 2 tbsp lemon juice
• 180 g xylitol or raw cane sugar
• 1/2 tsp vanilla powder
• 3 tsp matcha powder the highest quality you can find
• 1 pinch salt
• 180 ml coconut oil melted
METHOD:
Grind all base ingredients in a food processor until crumbly. Press in to a 9″ spring form pan, or 2 smaller pans for a similar size
For the filling, blend the cashews, water and probiotics in a highspeed blender until smooth.
Transfer to a bowl or container that you can cover, then sit it in a warm place overnight or fir up to 16 hours. You’ll know it’s cultured enough when you run a spoon through it and see tiny bubbles. It should also have a slightly sour taste.
Once you’re happy with it, transfer to a food processor, along with the lemon juice, xylitol, vanilla powder, match powder, salt and coconut oil. Make sure the coconut oil is warm when you add it and that the cashew mixture itself isn’t cold (it hasn’t just come out of the fridge). This is because we don’t wan’t the coconut oil to firm up and seize the whole mixture, which makes the next step very tricky.
Pour your filling on top of the base in the spring-form pans, then place into the fridge overnight to set. If your cheesecake is still a little softer than you’d like it to be, place the whole thing in the freezer for a couple of hours and remove 20 minutes before slicing.