Raw matcha cheesecake with mint and lemon // New & updated recipe
I originally posted this cute little raw matcha cheesecake last year, but I have since re-created it a couple of times and I think this version with mint and lemon is so much better than the original one with kiwi that I just had to update the recipe and share this new version with you guys! I haven’t had the time to take new photos yet, but they will be updated asap as well. I first came up with this new version for a shoot with the Danish magazine Iform, where I created 4 different matcha recipes using Byoh matcha (for my fellow Danes, the recipes are in this months magazine that are on the stands now!). It was such a fun experience to work in a studio with professional photographers and a food stylist, haha I can tell you that everything was a bit more pro than when I make my little creations in my own kitchen ;) The photos turned out amazing and I am super proud to have been a part of it, I am not sure whether I can share the photos with you guys, but I will ask them.
I hope you’ll love this new version of the matcha cheesecake as much as I do, I think it is so fresh and summery – perfect for spring/summer and warmer weather!
55 gram (about 2 ounces) almonds
Filling – white layer:
1 cup cashews (unsalted), soaked
1/2 deciliter (equals 50 ml or 0.2 cup) plant milk (oat, almond, coconut etc.)
2 tablespoons coconut oil
2 tablespoon pure maple sirup
3 tablespoons lemon juice
Filling – green layer:
1/2 the mixture from the white layer – se directions
1-2 teaspoons matcha (I use this one)
1/2 teaspoon pure vanilla powder
1 handful fresh mint leaves
I topped the one in the photos with melted dark chocolate (70% cacao), kiwi slices and mint leaves, but the new version I topped with a little raw chocolate (1/2 tablespoon coconut oil, 1/2 tablespoon raw cacao powder, a little maple sirup and a pinch of pure vanilla powder), chopped pistachios and freeze-dried raspberry.
I made this as a little mini cake, since I have the absolute tiniest freezer, but you can very easily just add up the ingredients and make a bigger version :)
- Start by soaking the cashews in water for at least 3 hours or even overnight.
- Make the base by adding the almonds and dates to a food processor and pulse until you have a cohesive, sticky mixture. Press down the base mixture in a springform cake tin (mine is about 9 cm. in diameter) lined with baking paper and make sure it is pressed down tight and evenly.
- To make the white layer simply add all the ingredients to a food processor and pulse until completely smooth, this usually takes around 3 minutes.
- Pour half of the mixture for the white layer on top of the base and set it aside – if you want the white and green layer to be completely separated, then place it in the freezer for a while before adding the next layer.
- To make the green layer simply add all the ingredients to the food processor with the rest of the white layer and pulse until completely smooth.
- Pour the green layer onto of the white layer and place it in the freezer for at least a couple of hours until it is frozen and have firmed up.
- Take it out of the freezer about 30 minutes to an hour before serving and decorate it if you like, enjoy!
Note: The cake is not supposed to be frozen when served, but more like a traditional cheese cake in texture, so you might need to take it out of the fridge more than 30 minutes before serving, depending on how long you have stored it in the freezer for.