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 also full of healthy ingredients! The floor from a mixture of pecannies, almonds and gluten -free oatmeal ensures a crispy basis that harmonizes perfectly with the velvety filling.The filling of vegan cream cheese, soaked cashew nuts and the creamy proportion of coconut milk is with refreshing lemon juice and high -quality Health Bar Matcha refines, which gives the cheesecake a beautiful green color and a unique taste. After baking and a short cooling, the cheesecake takes a few hours in the fridge to reach its perfect consistency. Ideal for special occasions or simply to enjoy - this Matcha cheesecake will inspire you and your guests! 🍵🍰✨

Ingredients for a baking pan

Für den Boden:

• 40 g Pekannüsse
• 50 g Mandeln
• 75 g glutenfreie Haferflocken
• 1 Prise Salz
• 25 g Kokoszucker
• 1 EL Ahornsirup
• 60 g geschmolzenes Kokosöl
• Für die Füllung:
• 285 g veganer Frischkäse
• (bevorzugt einer auf Cashew Basis)
• 150 g Cashewnüsse, mindestens 1 Stunde eingeweicht in kochend heißem Wasser
• 185 g Kokoscreme (den sahnig-cremigen Anteil
• der Kokosmilch nutzen)
• 110 ml Ahornsirup
• 30 ml Zitronensaft
• 10 g Tapiokastärke
• 4-5g Health Bar Matcha, angerührt mit 30 ml Wasser

preparation

First grind the nuts and oatmeal in a food processor. Then add the remaining ingredients and have it processed into a sticky dough. Line a springform pan with baking paper, press the dough in and leave a small edge. Bake pre -heated at 180 degrees for 15 minutes.

Mix the ingredients for the filling in the mixer. Place on the finished nut floor and bake at 170 degrees for 30-35 minutes. Let it cool briefly and then chill for at least 3 hours.