nutrient-rich, Matcha Cheesecake
This cheesecake is quite a treat! The full-flavour of the nutrient-rich matcha sings in complete harmony with the white chocolate. The soft smooth texture of the cheesecake is just wonderful paired with the almond crust.
You will need a round 20cm springform tin. Makes one large cheesecake enough for 12 serves.
Matcha Cheesecake
Ingredients for the crust
215g activated almonds
30g melted butter
50g Whole Earth Monk Fruit granulated sugar replacer
50g melted butter
Ingredients for the cake
600g cream cheese
120g Whole Earth Monk Fruit granulated sugar replacer
90g milk
15g (5 tsp) Thankfully Nourished Gelatin
150g Well Naturally sugar free white chocolate, finely chopped, (cocoa butter can be an alternative here, just add an extra 30 drops Thankfully Nourished Monk Fruit Concentrate)
375g cream
150g cream
Ingredients for the matcha glaze
15g water
3g (1 tsp) Thankfully Nourished Gelatin
100g Whole Earth Monk Fruit granulated sugar replacer
60g water
75g cream
Method
Grease and line a 20cm springform or loose bottom tin with greaseproof paper.
For the crust
Pulse almonds in a food processor until you have a fine crumb that resembles almond meal.
Combine with the monk fruit sugar replacer and melted butter and push into the base of the prepared tin. The bottom of a drinking glass is very handy for this job. Once you have evenly pressed the base into the tin, pop it into the fridge for at least an hour to set.
For the cake
Combine the cream cheese and monk fruit sugar replacer in a bowl and beat until soft and creamy.
In a separate little bowl stir the gelatin into the milk and set into a slightly larger bowl of just boiled water and stir to soften. Once softened and creamy, pour the gelatin mixture into the cream cheese mixture. Mix to combine.
Place the white chocolate (or cocoa butter) into a ceramic or glass bowl and into the microwave to melt for 20 seconds. Stir until it is melted. It may not look melted when you pull it from the microwave but give it a stir and it should be fine.
Now add the cream to the melted chocolate and stir thoroughly to combine.
Beat the cream mixture into the cream cheese mixture until combined.
Weigh out 450g of the mixture and set it aside.
In a separate small bowl whisk the matcha powder into about half of the remaining cream until a paste forms free of lumps. Now add the remaining cream and whisk until combined.
Add the matcha mix into the larger cream cheese mix and stir until the colour is even.
Now pour the matcha cheesecake mix into your lined cake tin with the almond base and smooth out the top and cover with a little cling film and pop into the freezer for 10 minutes.
Now add your white layer, smooth out the top and place in the freezer for another 10 minutes.
For the glaze
Combine the gelatin and water in a small bowl and set aside to bloom.
Combine the remaining ingredients into a saucepan and set over a medium heat and stir to dissolve the matcha.
Once it is simmering add the cream and stir to combine.
Now take it off the heat and add the gelatin mixture and stir to dissolve.
Pouring it into a bowl through a strainer will ensure you have no lumps.
Now pour the slightly cooled glaze onto your cheesecake and set in the fridge for at least 6 hours.
Hope you enjoy it!
SHOP THE THANKFULLY NOURISHED RANGE
Our nutrient-rich range can be ordered via our sister store, GPA Wholefoods. GPA's extensive product range is designed to suit any home or whole food pantry.