Matcha "Cheesecake"

What do I love most about matcha?  The beautiful shade of green it turns everything you add it to - it reminds me of jade, moss, nature, the color of vitality. And there's the added bonus that this potent form of powdered green tea is loaded with antioxidants, increases energy levels and endurance, fortifies the immune system and keeps you feeling nice and calm (to name just a few). Matcha also has a very unique flavor profile - earthy, sweet, grassy - which makes it such a wonderful ingredient to play with. Not only does it make a lovely straight up cup of tea, it also works beautifully in smoothies or even as a gelato.

 

This raw cake only requires one additional ingredient to the basic "cheesecake" recipe and can be finished off in a number of ways.  I chose to dust the entire surface with the matcha powder for a bolder effect.  When I served this recently at a picnic, the number one question people asked me was "Is that an avocado cake?"  Even though I adore avocados and eat several of them a week, I was happy to share a green cake with others that was made with matcha - not the most traditional of desserts, but one that everyone liked in spite of the color.  

 

Feel free to share your finishing touch ideas in the comments below.

 

 

crust ingredients

 

6 Medjool dates pitted

1/2 cup coconut flakes

1 tablespoon sesame seeds, hemp seeds or raw cacao nibs (choose your flavor)

pinch of sea salt

 

filling ingredients

3 cups cashews (soaked a minimum of 4 hours)

2/3 cup lemon juice (the juice of approximately 4 lemons)

1/3 cup coconut oil

1/4 cup cold water

3 tablespoons raw honey, coconut nectar, maple syrup or other sweetener of choice

1 tablespoon matcha powder plus extra for finishing the cake (feel free to add more to intensify the flavor)

1 teaspoon raw vanilla bean powder or 2 teaspoons vanilla extract

1/4 teaspoon freshly grated nutmeg

pinch of lemon zest

pinch of sea salt

 

Place all of the crust ingredients into a food processor and blend until it becomes nice and crumbly. Remove the mixture and press it into a 9"x 13" baking dish or a springform pan (this is the one I used, but you could really use any size).   

Add all off the filling ingredients into a high-speed blender and blend on high until the mixture is smooth and creamy.  Pour this mixture on top of the crust and smooth out.  Place the cheesecake in the freezer and let it firm up for approximately 2 to 3 hours.

Remove from the freezer and set out at room temperature up to one hour before you are ready to serve or place in the refrigerator 2 hours before serving to thaw a bit.  Just before serving, use a fine mesh strainer to dust the top of the cake with more matcha powder - feel free to go a bit crazy with this.

This cheesecake will keep in the refrigerator up to 1 week, but if you would like it to last longer, store it in the freezer in an airtight container.  I also suggest cutting it into slices before freezing, so you can thaw single (or double!) servings to savor on those cloudy days when you need a boost in your mood. 

 

“There is something in the nature of tea that leads us into a world of quiet contemplation of life.” 

~ Lin Yutang from The Importance of Living