Ombre Midori Jade Matcha Cheesecake
Takes your average everyday cheesecake to whole new levels with this Ombre Midori Jade Matcha Cheesecake. With distinct dreamy layers of cheesecake enhanced with Suncore Foods® Premium Japanese Midori Jade Matcha Supercolor Powder, create a soft, creamy and light filling that would no doubt leave lucky recipients with a lasting impression. Not only is this dessert vegan, but it requires no oven to prepare it!
60g raw macadamia
50g almond flour
2 pitted dates
2 tbsp coconut oil
¼ teaspoon Suncore Foods® Rose Salt
1 ½ cups cashews (soaked overnight)
2 cans coconut cream
3-4 tbsp maple syrup (adjust to taste)
1 tbsp vanilla extract
5+ tbsp Suncore Foods® Premium Japanese Midori Jade Matcha Supercolor Powder
1. Crust — Line a baking pan with parchment paper. Set aside. Toss all the crust ingredients in a food processor. Pulse until it turns into a sticky dough. Transfer the mixture into the pan and press it to form a thin layer.
2. Mousse — Chuck drained cashews into a high-powered blender with the coconut milk, maple syrup and vanilla extract. Then blend until you get a silky-smooth mixture. Pour equal amounts into three separate bowls. In one bowl, add 1 tbsp. matcha powder to achieve a pale matcha color. Whisk until fully combined. In the second bowl, add 2-3 tbsp. (or more!) matcha powder to achieve a darker green. Whisk until fully combined. Pour the white mixture onto the prepared crust, and place in the freezer to set for 1 hour. Remove from the freezer and pour the pale green mixture onto the prepared crust, and place in the freezer to set for 1 hour. Remove from the freezer and pour the darker green mixture onto the prepared crust, and place in the freezer to set for 1 hour.