Matcha cheesecake

Name: Matcha cheesecake
Yield: 1

Let yourself be seduced by our creamy Matcha cheesecake – a heavenly dessert that not only looks delicious but is also packed with healthy ingredients! The base made from a mixture of pecans, almonds, and gluten-free oats provides a crunchy foundation that perfectly harmonizes with the velvety filling.The filling made from vegan cream cheese, soaked cashews, and the creamy part of coconut milk is refined with refreshing lemon juice and high-quality Health Bar Matcha, giving the cheesecake a beautiful green color and a unique flavor. After baking and a short cooling period, the cheesecake needs a few hours in the refrigerator to achieve its perfect consistency. Ideal for special occasions or simply for enjoyment – this Matcha cheesecake will delight you and your guests! 🍵🍰✨

Ingredients for a baking pan

Para el suelo:

• 40 g de nueces
• 50 g de almendras
• 75 g de gluten -avena libre
• 1 pizca de sal
• 25 g de azúcar de coco
• 1 cucharada de jarabe de arce
• 60 g de aceite de coco derretido
• Para el relleno:
• 285 g de queso crema vegano
• (Preferido uno en la base de anacardos)
• 150 g de anacardos, empapados en agua hirviendo al menos 1 hora
• 185 g de crema de coco (la proporción cremosa cremosa
• Use la leche de coco)
• Jarabe de arce de 110 ml
• 30 ml de jugo de limón
• 10 g de fuerza de tapiocast
• 4-5g Health Bar Matcha, tocado con 30 ml de agua

preparation

First, roughly grind the nuts and oats in a food processor. Then add the remaining ingredients and process into a sticky dough. Line a springform pan with baking paper, press the dough in, and leave a small edge. Bake in a preheated oven at 180 degrees Celsius (fan) for 15 minutes.

Mix the ingredients for the filling in a blender until creamy. Spread over the finished nut base and bake at 170 degrees convection for 30-35 minutes. Let cool briefly and then refrigerate for at least 3 hours.