There is no denying the incredible health benefits that matcha has to offer. It's packed full of antioxidants, immune boosting vitamins, and also contains the unique amino acid L-Theanine that helps to boost brain power and focus.
These benefits alone make matcha well worth adding to your diet, but they aren't the only reason it is so popular! Matcha is also widely used to add beautiful colour to recipes, with just a couple teaspoons needed to make culinary creations more much more vibrant without affecting the flavour profile!
Matcha gets it's deep green pigment thanks to a high concentration of chlorophyll, a compound found in plants that helps to boost the immune system and assist with detoxification in the liver. Chlorophyll is also found in vegetables such as spinach, broccoli and kale... which is yet another reason to eat your greens!
Enjoy the benefits of matcha in this delicious raw cheesecake made with a crunchy granola crust, a zesty cashew cream centre and a sweet raspberry topping. Let's get to the recipe!
Matcha Raspberry Pistachio Cheesecake
(recipe makes one 9 inch cheesecake)
For the base
1 cup of your favourite granola
8 medjool dates
For the centre
1 cup cashew nuts, soaked overnight
1 cup pistachio nuts, soaked overnight
2 tbsp maple syrup
1/2 cup almond milk
Juice half a lemon
2 tsp organic matcha powder
For the raspberry jam
2 cups ripe red raspberries
2 tbsp maple syrup
2 tbsp orange juice
Small handful of crushed pistachios
Small handful of raspberries
1. Begin by applying some coconut oil to a 9 inch spring form pan, this ensures the cheesecake comes out clean.
2. Process the crust ingredients in a food processor until the mixture comes together into a ball. Press the mixture into the prepared springform pan and set aside in the freezer to chill. While the crust sets prepare your raspberry jam.
3. Put the raspberries in a small pan over a medium low heat, mashing with a fork until softened. Add in the maple syrup and orange juice, stir to combine and reduce to a low heat. Set aside whilst you prepare your cheesecake filling. Any leftover jam can be kept in the fridge for up to two weeks.
4. Using a high speed blender blend all of your filling ingredients until you have a super creamy base. Add and adjust water depending on the strength of your blender.
5. Pour the mixture over the crust ensuring an even distribution. If you like you can swirl some of the jam into the filling for a marbling effect. Return the cheesecake to the freezer and set for at least 4 hours, preferably overnight.
6. When ready to serve top with the raspberry jam, then add some more fresh raspberries and pistachio nuts for decoration. Store in the fridge for up to 5 days and enjoy!