Matcha Cheesecake
Start your week on a sweet note with our luscious Midori Jade Matcha Cheesecake, these cakes are not just a feast for the eyes but also for the taste buds! Made with Suncore Foods® Midori Jade Matcha Powder, these dreamy treats are the ultimate indulgence to brighten your week. Who can resist such deliciousness?
Ingredients
Base:
1/2 cup almond meal
2 tbsp coconut oil
1 tbsp maple syrup
1/4 tsp vanilla bean extract
Matcha Cheesecake:
1 cup cashew nut, soaked for 1 hour
1 cup full fat coconut milk, refrigerated overnight
60g cocoa butter, melted
2 tbsp pure maple syrup, adjust to taste
1/2 tsp vanilla bean extract
2 tsp Suncore Foods® Midori Jade Matcha Powder, dissolve in 2 tsp of water
Directions
1. Matcha Cheesecake — Scrape out 1 cup of coconut cream from the canned coconut milk. Add the coconut cream, soaked cashew nuts, maple syrup, melted cocoa butter, vanilla bean extract, Suncore Foods® Midori Jade Matcha Powder, and process until smooth. Pour mixture into silicone molds. Place in the freezer and freeze until solid, about 4 hours.
2. Base — In a small bowl combine base ingredients. Mix until the mixture starts to form a dough. If it doesn't seem to come together, add a teaspoon or two of coconut oil and process again. Preheat the oven to 170c. Prepare a baking tray with parchment paper. Roll dough out onto a piece of parchment paper to about 1/4-inch thickness and cut out the dough using a cookie cutter. Bake for 12-15 minutes until golden brown at the edges. Allow to cool completely. When ready to serve, remove cheesecake from mold and place it on top of the base and garnish with fruits. Allow to thaw for a few minutes before eating.