Matcha Cheesecake

Ingredients for one cake tin

For the base layer:

40g pecan nuts
50g of almonds
75g gluten-free rolled oats
1 pinch of salt
25g coconut sugar
1 tbsp maple syrup
60g melted coconut oil
For the filling:
285g vegan cream cheese (best would be one based on cashews)
150g cashew nuts, soaked in boiling water for at least 1 hour
185g coconut cream (the creamy part of the coconut milk)
110 ml maple syrup
30 ml lemon juice
10g tapioca starch
4-5g Health Bar Matcha, whisked with 30 ml water

Preparation:

First, coarsely grind nuts and oats in a food processor. Then add the remaining ingredients and let them form into a sticky dough. Line a springform pan with parchment paper, press the dough inside and leave a small edge. Bake in the preheated oven at 180 degrees for 15 minutes.

Blend the ingredients for the filling in a blender until creamy. Pour onto the finished nut base and bake at 170 degrees for 30-35 minutes. Allow to cool slightly and then refrigerate for at least 3 hours.

WHAT YOU NEED

Matcha Starter - Set

Ceremonial Grade- 1. harvest

Matcha Starter - Set

Ceremonial Grade- 1. harvest

Regular price 50,00€

Regular price Sale price 50,00€
Unit price per
Organic Ceremonial Matcha Tea 50 g

Ceremonial Grade- 1. harvest

Organic Ceremonial Matcha Tea 50 g

Ceremonial Grade- 1. harvest

Regular price 34,00€

Regular price Sale price 34,00€
Unit price 68,00€ per 100g
Organic Matcha Chocolate Classic

Ceremonial grade- first harvest

Sold out

Organic Matcha Chocolate Classic

Ceremonial grade- first harvest

Regular price 6,50€

Regular price Sale price 6,50€
Unit price 10,00€ per 100g

Sold out