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Matcha Mousse Cheesecake

by Annalisa Brown (follow)
Healthy (1862)      Dessert (1064)      Vegan (731)      Gluten Free (671)      Dairy Free (310)      Nuts (164)      Clean Eating (137)      Cheesecake (70)      Tofu (66)      Protein (55)     
Silken tofu substitutes cream cheese in this health driven cheesecake while the matcha green tea adds an alluring taste and splash of colour.

Matcha Mousse Cheesecake - full of healthy fats and protein.


Preparation Time: 20 minutes plus Setting Time
Cooking Time: Nil
Serves: 12 Slices

Ingredients
Crust
cup walnuts
cup cashews
cup pepitas
cup desiccated coconut
1 tablespoon rice malt syrup
1 tablespoon coconut oil

Filling
1 cup oat or almond milk
2 tablespoons gelatin powder
300g Silken tofu
cup rice malt syrup
1 tablespoon vanilla extract
400ml coconut cream
Juice of half a lemon
Large handful baby spinach leaves
2 tablespoons cashews
2 Ttblespoons Matcha green tea powder

Method
To make the crust
Add the walnuts, cashews and pepitas into a food processor and blitz until the nuts have broken down into crumbs.

Add the desiccated coconut and blitz for 60 seconds ensuring all dry ingredients are thoroughly combined.

Transfer the nut and coconut crumb mixture into a mixing bowl and add the rice malt syrup and coconut oil blending the wet ingredients throughout the crumb mixture.

Blitz the nuts and desiccated coconut and add rice malt syrup and coconut oil to form the cheesecake base.


Spread the bottom of a spring-form cake tin with the crumb base, using a spoon to press the surface until its smooth and even.

Place the crumb base into the freezer while preparing the filling.

Transfer the nut and coconut crumb into a spring-form cake tin and press until a compressed base has formed.


To make the filling
Mash the tofu and transfer to a food processor.

Warm the milk and add the gelatin powder and mix until the powder is completely dissolved.

Pour the milk into the mashed tofu and add the rice malt syrup, vanilla extract, lemon juice, coconut cream and cashews.

Process the ingredients until smooth then divide the filling across 3 bowls.

Transfer the filling from one of the bowls back into the food processor and add the matcha powder and baby spinach leaves and process until smooth.

In one of the other bowls add 4-6 tablespoons of the matcha cream and stir until mixed through, (the second bowl will be significantly lighter in colour).

Spread the filling across 3 bowls.


Remove the base of the cheesecake from the freezer and pour equal amounts of each coloured filling into the cake tin. Layer the colours such as white, light green and dark green.

Layer the coloured fillings into the cake tin.


Using the end of a toothpick swirl the top layer of the cheesecake filling so the colours bleed into one another to form an abstract pattern.

Use the end of a toothpick to bleed the colours of the cheesecake to form a pattern.


Place the cheesecake into the refrigerator to allow the filling to set (allow 30-45 minutes).

Refrigerate the cheesecake for a minimum of 30 minutes before serving.


Categories
#Matcha
#Cheesecake
#Mousse
#Plant Based
#Tofu
#Protein
#Healthy
#Clean Eating
#Gut Health
#Gluten Free
#Dairy Free
#Vegan
#Dessert
#Nuts
#Eating for Health
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