Sweet Treats

Raw matcha lime cheesecake

 

 

I am a little obsessed with raw cheesecakes lately. Well, actually I have always loved them, but especially last week after all the studying, making something delicious and special in the kitchen helped me to relax. It all started when I made the raw choc cheesecake for my boyfriend. I had some base leftovers and so I got some more cashews and made another cheesecake - one I've always wanted to try - a raw matcha lime cheesecake!

Lately everyone, me included, seems to be obsessed with matcha. I can completely understand because of its multiple health benefits! As I am seeing recipes with matcha everywhere, I decided to expand my use of matcha from my usual matcha lattes and matcha smoothies to a matcha cheesecake! I am not sure if I can imagine a healthier cake! And it was so delicious!

First I have to talk about the base, which is the best base I've ever made. A little trick helped me. My blender is not strong enough to process all the base ingredients together. So I processed the almonds first. Then I took them out of the blender and into a bowl with the spoon full cacao powder and the maple syrup. After that I added the dates to the mixer with some water and suddenly it was no problem anymore for it to process the dates to a sticky paste. I mixed it together with the other base ingredients with my hands.

For the filling it's important to process everything very well, so that there aren't any cashew chunks in the filling left anymore.

My experience with those raw cakes is only positive, until now everyone liked it, vegan or not!

Raw matcha lime cheescake

 

Ingredients:

 

Base:

 

- 2 cup almonds

- 1 tbsp cup raw cacao powder

- 2 tbsp maple syrup

- 1 cup dates + some water

 

Filling:

 

- 3 cups soaked cashews

- 2 tbsp maple syrup

- 1/2 cup almond milk

- 1/3 cup melted coconut oil

- 4 sachets of YourTea matcha powder (or 4 tbsp)

- juice of 2 limes

- juice of 1/2 lemon

- 1 tsp vanilla powder

 

Procedure:

 

1. Soak the cashews for at least 4 hours.

2. Put the almonds in a high speed blender and process until they have reached a flour consistency.

3. Take them out of your blender and add the dates with some water. Process until you get a sticky paste. Add as much water as necessary.

4. Now add the almonds, the maple syrup and the cacao powder to the blender and process until you have a nice dough. If your blender isn't strong enough, mix all the ingredients with your hands.

5. Spread the base evenly on the bottom of your baking form and put it in the freezer.

5. Now start to prepare the filling. Drain the cashews and place them together with all the other ingredients in the food processor. Process until the filling is completely creamy and there are no cashew pieces left.

6. Pour the filling in your baking form on top of the base. Put your cake in the fridge.

8. The next day take it out of the freezer at least 4 hours before enjoying the cake!