Preparation time: 40+ min
Difficulty: medium
Cake tin 20 cm
Ingredients for the crust:
2 cups chocolate cookie crumbs
2 tbs coconut oil
Mix the cookie crumbs well with coconut oil. Spread evenly and press the mixture, with a help of a cup, into the bottom of the cake tin. Preheat the oven to 180°C and bake for approx. 10 to 15 minutes, until the crust is slightly golden brown. Then prepare the cheesecake cream.
Ingredients for cheesecake cream:
1 cup cashew nuts
1 ¾ cup coconut cooking cream
4 tbs coconut blossom syrup
4 tbs coconut oil
1/2 tbs lemon juice
1/2 tsp bourbon vanilla
pinch of salt
3 tsp matcha powder
Pour boiling water over the cashews and let them soak for 20 minutes. Drain and rinse them, then add them, together with the rest of the ingredients, to a blender and blend until smooth. Leave in a blender and prepare the following.
We also need:
1 ¾ cup coconut milk
1 tsp agar agar powder
Add ingredients to a saucepan and bring to a boil. Simmer for a few minutes, add to a blender and blend well again. Pour the mixture on the cake crust and leave it at room temperature until it cools down, then put it in a fridge overnight.
Ingredients for topping:
300 ml coconut cream for whipping (Soyatoo brand)
Next day whip the cream and spread it evenly on the top of the cake. Decorate with edible flowers or fresh raspberries.
For this matcha cheesecake we were inspired by: www.landsandflavors.com/vegan-matcha-mousse-cake.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
