Green tea matcha cheesecake

Such a light and refreshing taste, it’s almost as if you are eating green tea!

Using only natural ingredients, this green tea matcha cheesecake is free of refined sugar, gluten and butter! The taste is light, refreshing and delicious. Decorate with fresh fruits, such as strawberries for that extra fresh flavour!

RECIPE (10 – 12 servings):
INGREDIENTS:

Base:
– 100g walnuts
– 200g oats
– 125g almond powder
– 10g matcha powder
– 1tsp vanilla
– 2 tbsp liquid honey
– 150ml green tea
– 35g coconut oil

Filling:
– 700g fromage blanc
– 100g oats milk
– Juice from 1 lemon
– 10cl green tea
– 6 gelatine sheets
– 120-140g liquid honey (depending on sweetness preference)
– 5g matcha powder
– 1 tsp vanilla

METHOD:

Base:
Preheat the oven to 175C. Grind the walnuts and oats together then mix with the almond powder and the matcha powder. Add 150ml of cooled down green tea. Mix in the vanilla, honey and coconut oil. Grease a 20cm springform pan with coconut oil then spread the mixture evenly in it and up the sides. Bake in oven for 15 minutes then let cool down.

Filling:
First bloom the gelatine in cold water. Place the fromage blanc, matcha powder and honey in a bowl and beat with an electric mixer until smooth. Then add the oats milk, lemon juice and vanilla extract and mix until smooth.
Make 10cl of hot green tea then add the gelatine sheets, one by one. Add to the fromage blanc mixture then mix together with an electric mixer until fully combined. Pour the filling into the cake base and leave in fridge to chill until set for at least 6 hours, ideally over night.

I recommend decorating with fresh fruits, such as strawberries, for the extra and fresh and light taste.

Enjoy with a warm cup of green tea!

Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

Keep up with my latest Instagram posts by following @dessertsbyine!

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