IngredientsMatcha Cheesecake

  • 1/2 c sugar
  • 1 Tbsp. Matcha powder*
  • 1 envelope (0.25 oz) unflavored gelatine powder
  • 1 c Boiling water
  • 1 (8 oz) package Cream cheese, softened
  • 1 c Sour cream
  • 1 tsp. vanilla

Directions

  1. Combine sugar, MATCHA powder, and gelatin in medium bowl. Add boiling water; stir 5 minutes or until gelatin is completely dissolved.
  2. Beat cream cheese, sour cream, and vanilla in large bowl with mixer until blended. Gradually beat in gelatin mixture. To avoid white spots, make sure to thoroughly beat cream cheese.
  3. Pour into 5-8oz glasses or into a 9″ Spring-form pan with the sides buttered (for crust use Matcha Cashew Butter Crust)
  4. Refrigerate 3 hours or until firm.
  5. To remove from 9″ Spring-form pan: use a hot towel to slightly soften the butter on the sides. Be careful not to use too much heat as it will start heating the cheesecake. Gently remove the side of the spring-form pan. Keep the cheesecake on the bottom for the most stability.

*HOJICHA Cheesecake: Use Hojicha powder instead of Matcha powder. Substitute 1 c sour cream with 1 (8 oz) package cream cheese (2-8 oz packages total). Stir 2 Tbsp. maple syrup and 1/4 tsp. Five-spice into gelatin mixture.

Matcha Cheesecake

Matcha Cheesecake

A delicious Matcha Cheesecake or see instuctions to make a Hojicha Cheesecake variation.
Course Dessert
Cuisine Fusion

Ingredients
  

  • ½ cup Sugar
  • 1 tbsp Matcha Powder
  • 1 envelope (0.25 oz) Gelatine Powder, unflavored
  • 1 cup Water, boiling
  • 8 oz Cream Cheese, softened
  • 1 cup Sour Cream
  • 1 tsp Vanilla

Instructions
 

  • Combine sugar, MATCHA powder, and gelatin in medium bowl. Add boiling water; stir 5 minutes or until gelatin is completely dissolved.
  • Beat cream cheese, sour cream, and vanilla in large bowl with mixer until blended. Gradually beat in gelatin mixture. To avoid white spots, make sure to thoroughly beat cream cheese.
  • Pour into 5-8oz glasses or into a 9″ Spring-form pan with the sides buttered. See Matcha Cashew Butter Crust for a fun and different crust option.
  • Refrigerate 3 hours or until firm.
  • To remove from 9″ Spring-form pan: use a hot towel to slightly soften the butter on the sides. Be careful not to use too much heat as it will start heating the cheesecake. Gently remove the side of the spring-form pan. Keep the cheesecake on the bottom for the most stability.
  • Variation for Hojicha Cheesecake: Use Hojicha powder instead of Matcha powder. Substitute 1 c sour cream with 1 (8 oz) package cream cheese (2-8 oz packages total). Stir 2 tbsp maple syrup and 1/4 tsp Five-spice into gelatin mixture.
Keyword Cheesecake, Hojicha, Matcha

Matcha Cashew Butter

This is a variation of Shalane Flanagan & Elyse Kopecky’s “Coffee-Vanilla Peanut Butter” in Run Fast. Eat Slow. This can be used in a variaty of ways; eat plain, a spread on sandwiches or fruit, add to yogurt, cover in chocolate or use as a crust for cheesecakes or pies.
Course Dessert, Snack
Cuisine Fusion
Servings 3 cups

Equipment

  • Food Processor or Blender

Ingredients
  

  • 4 cups Cashews
  • cup Coconut Sugar or Other Granulated Sugar
  • 2 tsp Matcha Powder
  • 1 tbsp Coconut Oil, slightly melted or Olive Oil
  • 1 tbsp Vanilla Extract

Instructions
 

  • Place the Salted Cashews in a food processor or high-speed blender. Process or blend until there are no visible pieces of nuts and it begins to look smooth (be careful not to over process or you will end up with a liquid instead of butter).
  • Add the sugar, Matcha, oil, and vanilla and blend just until incorporated.
  • For a longer shelf life and to prevent oil separation, store in a glass jar in the fridge for up to 6 months. Leave out at room temperature for 15 minutes prior to using, to make it easier to spread.
  • For Crust: Make sure to create sturdy edges and chill before adding filling.
Keyword Cashew, Cashew Butter, Matcha