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Raw Matcha Cheesecake

A gluten, dairy & egg free superfood cheesecake that is high in protein and antioxidants, increases energy levels and endurance, so what’s not to love when you need an energy boost!
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Prep Time 6 minutes
Cook Time 1 hour
Total Time 1 hour 11 minutes

Ingredients
  

Base

  • 50 g puffed brown rice cereal Rude Health
  • 140 g cashew butter pip n nut
  • 90 g agave nectar, honey or maple syrup

cheesecake filling

  • 400 g raw cashews (soaked in water for 6-8 hours with enough water to cover)
  • 130 g coconut oil (odourless) melted
  • 120 g agave nectar, honey or maple syrup
  • 4 tsp. lemon juice
  • 3 tsp. custard powder or corn flour
  • 1/4 tsp. sea salt
  • 4-6 tsp. matcha powder depending on the strength of the powder you can always add a little extra

topping

  • 60 g pistachios chopped

Instructions
 

  • Pre-line the base and the side of an 8inch non stick spring form tin with parchment paper.
  • Mix together the puffed brown rice, cashew butter and agave nectar and place in the bottom of the pre-lined spring form tin, 1cm up the side to create a crust. Smooth around the base and the sides and place in the freezer.
  • To make the filling, take the soaked raw cashews, put them in a colander, discard the water and run them under cold water. Place on a clean tea towel to dry. Place the cashews in a food processor and process until chopped. Add the lemon juice, coconut oil, agave nectar, custard powder, the vanilla seed and sea salt blend it all together for about 5 minutes. Occasionally wipe down the sides.
  • Once the cashew mixture is smooth, take your cheesecake base out of the freezer and pour ¾ of the cashew filling on top of the base, smoothing it down, so it sits on top of the crust. Place the tin back in the freezer and leave to set for 30 minutes.
  • With the remanding filling, add in the matcha powder and blend together until smooth. Smooth this over the set filling and place back in the freezer. I find the easiest way to smooth the mixture is using the back of a teaspoon to run over it.
  • Sprinkle the chopped pistachios over the top layer and place back in the freezer for 4 hours or overnight.
  • Take out of the freezer, carefully loosen the springform tin and place on a cake stand or plate. Keep it in either the fridge or freezer when its not being served.
  • Enjoy! If you make this recipe, don't forget to take a picture and share it with me - I would love to see! Tag @myrelationshipwithfood and #myrelationshipwithfood or email lisa@myrelationshipwithfood.com

Notes

LISA’S TIP - Matcha is an alternative way of getting your caffeine boost in a healthier way. Matcha powdered green tea is full of antioxidants, it has over 100 times more than regular brewed green tea. I would suggest that when the cake has set and is firm, you cut it into slices so when offering to guests they are all ready to go, straight from the freezer on a hot summers day, alternatively the cake does have a wow factor when served whole, the choice is yours!