Matcha lemon cheesecake

Matcha Lemon Cheesecake | The Flourishing Pantry | yeast free diet blog

This is a green matcha recipe ready for St Patrick's Day next week!

But this post didn't always start out as a cheesecake. I had all these intentions to create matcha scones as I was so inspired by Fettle Vegan's version a few months back. 

I had a go at them (result on Instagram). But.... I made Amber's old recipe and I just could not get the consistency right. I ended up adding way too much flour because the mixture was sloppy and they ended up really dry and not very pleasant to eat. You know what I'm like with desserts...

I spotted that Amber reworked the recipe as many people had said the same thing. But by then gone off the idea (possibly the floury taste in my mouth!) and couldn't get motivated to make them again. 

Instead, I spotted this incredible cheesecake on Lore @datesandavocados and thought WINNER. I wanted a green matcha recipe for St Patrick's Day and everyone would rather eat cheesecake than scones, right?! 

As usual I went about changing the recipe. Because I'm trying to cut out dried fruit I've worked out that cheesecake bases can easily be made by swapping out dates in the recipe and replacing them with nut butter and a bit of rice malt syrup. You get the same stickiness but without the high sugar hit of dried fruit. Of course if you'd rather the dates, go for it! I'm just trying to stick to my Yeast Free principles. 

Honestly, with those little tweaks this cheesecake base is one of the yummiest things I've eaten. And I am not a sweet person at all. If you have spare left over then make it into little energy balls and pop them on a smoothie bowl.  Or just eat it straight from the bowl like I totally did... 

What doesn't quite fit with yeast free is maple syrup. I would usually suggest replacing this with rice malt syrup as a lower sugar alternative and I will have another go at making this recipe with it substituted to see how it turns out. But actually 2 tbsp + 1 tsp of maple syrup for an entire cheesecake I think is really pretty impressive and the cheesecake is deliciously sweet and so I went with this as per the original. 

The other treat about making this recipe was using my new Deiss PRO citrus grater for the lemon zest. I was lucky enough to win it as a prize in a competition being run by Ceri at Natural Kitchen Adventures. It is a mean piece of kit, making quick work of the lemon. I will definitely be looking for more recipes to try it out on.   

 

As well as eating matcha cheesecake, St Patrick's Day is also the perfect timing to tell you all some big news for me......

I'M MOVING TO DUBLIN! 

After over ten years in London I'm finally taking the plunge and will be leaving the Big Smoke and the UK entirely to move in with my boyfriend David in Ireland.

It's been a big decision but after 2 years of a long distance relationship it felt like the right thing to do. So from May I will be blogging at you from the Emerald Isle! But I will definitely be back to the UK often to see friends and family and hopefully catch up with blogger friends too. Any tips for living abroad most welcome! Though I have to say Dublin doesn't feel too far from home. 

 

So after all that excitement, I'd better not forget the recipe huh? Here we go (and remember to check out Lore's original recipe too): 

INGREDIENTS FOR THE BASE

  • 70g (1/2 cup) almonds (already ground, or whizz whole ones up in a food processor)
  • 1 1/2 tsp almond butter (I'm a bit obsessed with Meridian Foods Coconut & Almond)
  • 1 tsp rice malt syrup 
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • 1 tsp melted coconut oil

INGREDIENTS FOR THE LEMON LAYER 

  • 65g (1/2 cup) + 2 tbsp cashews, soaked for minimum 2hrs
  • 2 tbsp almond milk 
  • 3 tbsp fresh lemon juice 
  • 1/4 tsp lemon zest
  • 1 tbsp maple syrup 
  • 1/4 tsp vanilla extract 
  • 1 tbsp melted coconut oil 
  • Pinch of salt

INGREDIENTS FOR THE MATCHA LAYER

  • 100g (3/4 cup) cashews, soaked for minimum 2hrs
  • 1/4 cup almond milk 
  • 1 tbsp maple syrup
  • 1 1/2 tsp lemon juice
  • 1/4 tsp vanilla extract 
  • 2 tsp matcha powder
  • 1 tbsp melted coconut oil
  • Pinch of salt

INSTRUCTIONS
1. Blitz up your almonds if you're using whole ones until broken down and add the rest of the base ingredients until a dough is formed.

2. Press the base mixture into a 4.5’’ cake tin evenly and place into the freezer for 30 mins until it firms up. I used a spring one so it was easy to pop out.

3. To prepare the lemon filling rinse and drain the cashews. Then blend all ingredients together in a high-speed blender until nice and creamy. 

4. Pour the mixture over the base and freeze for at least 2 hours.

5. Once the first layer is set, prepare the matcha layer in the same way. Pour the matcha mix over the lemon layer and freeze again for another 2 hours. 

6. Remove the cake from the tin and place it in the fridge for 1 hour before serving.
 
7. Do what I forgot to do with my photos and dust the cake with matcha powder to decorate. Add blackberries if you'd like, or whatever you think will go with it. Enjoy and Happy St Patrick's Day!

 

PS. I've got a great collection of healthy and green St Patrick's Day eats over on Pinterest, take a look!

Matcha lemon cheesecake | The Flourishing Pantry | yeast free diet blog