Today I bring one of my biggest passions when it comes to desserts. Cheesecake.
But this is no ordinary cheesecake. It’s not only a matcha cheesecake but in fact is (almost) raw. This makes it very simple, easy and healthier.
The truth is – I love frozen desserts. I mean, don’t even get me started on ice cream…
Ingredients for 1 cheesecake (18cm):
- 160g almonds
- 270-280g medjool dates
- 1 pinch of cinnamon and sea salt
- 180g cashews soaked overnight
- ~60g full fat coconut milk
- 50g melted coconut oil (but measured before melting)
- 50g soy quark
- 125ml agave syrup
- juice from 1 medium lemon
- 1 tsp vanill extract
- 2-2,5 matcha powder
- Star by pulsing almonds in a food processor (or other machine) until it almost resembles flour. Add pitted dates, cinnamon and salt and pulse until you’ve obtained a thick paste. Like raw bliss balls. If needed, add a tbsp of water to help ingredients stick together.
- Remove from the processor and mould into a circular or rectangular base of 18 cm (or several small squares, like I did in the photo).
- Put in the freezer until the rest is ready.
- Add all remaining ingredients to a blender and blend until you’ve obtained a creamy texture. If you are using a high power blender like vitamix, you shouldn’t have any problems. If not, do it with some patience and it will eventually get there.
- Once this step is ready, add it to the almond base, until it reached the top of your baking form. Put in the freezer for at least 3 hours.
- Serve straight out of the freezer with coconut cubes, fresh raspberries or even melted chocolate.