This matcha cheezecake is loaded with nutrients and antioxidants and, best of all, it looks seriously impressive, but it’s incredibly easy to make. The sesame and miso crust gives it a unique flavour profile. The whole combination works together perfectly.
SERVES 6
INGREDIENTS
Sesame and miso crust
- 1/3 cup white sesame seeds
- 1/3 cup black sesame seeds
- 1/2 cup coconut, desiccated
- 1 tablespoon brown rice miso, unpasteurised
- 4 Medjool dates, pitted
Filling
- 1⅔ cups cashews, soaked 4 hours
- 1/2 cup brown rice syrup
- ½ cup coconut milk
- 2 tablespoons matcha powder
- 1 teaspoon spirulina powder
- 1 teaspoon lemon juice
- ¼ teaspoon vanilla powder
- Pinch of Celtic salt
- ¼ cup coconut oil, melted
To serve
- Extra matcha powder
- Black sesame seeds
METHOD
- To make the base, place all ingredients in a food processor and process until the mixture is crumbly but sticky. Divide evenly between the silicon moulds and press into the bottoms.
- Next, make the filling. Blend all the ingredients (except the coconut oil) in a high-speed blender until smooth.
Stream in the melted coconut oil.
Pour the filling into moulds of your choice and chill in the freezer for at least 6 hours. - Prior to serving, remove from moulds. Place on a plate and move to the fridge to defrost. Serve dusted with extra matcha powder and a sprinkle of some black sesame seeds.
This is an edited extract from Eat More Raw by Julie Mitsios. Find out more on earthtotable.com.au
This article was originally published in Issue 25 – Exploration of Life.
