Matcha Cheesecake Recipe

Graham cracker crumbs: These form the base of the crust, providing a crunchy texture.

Coconut oil: Used to bind the crust together and add a subtle coconut flavor.

Cashews: Soaked overnight to create a creamy, dairy-free filling.

Coconut cream: Adds richness and a smooth texture to the filling.

Maple syrup: A natural sweetener that complements the flavors of the cheesecake.

Lemon juice: Provides a slight tang to balance the sweetness.

Matcha powder: Gives the cheesecake its distinctive green color and earthy flavor.

Vanilla extract: Enhances the overall flavor of the cheesecake.

When blending the cashews for the filling, make sure they are soaked overnight to achieve a creamy texture. If you forgot to soak them, you can do a quick soak by boiling them for 15-20 minutes, but the overnight soak yields a smoother result. Additionally, ensure your coconut cream is well-chilled before using it, as this helps in achieving a thicker consistency for the cheesecake.

• vegan graham cracker crumbs - Substitute with crushed digestive biscuits: Digestive biscuits can provide a similar texture and flavor profile, and many brands offer vegan options.

• melted coconut oil - Substitute with melted vegan butter: Vegan butter can offer a similar fat content and binding properties, while also adding a rich flavor.

• soaked overnight cashews - Substitute with soaked overnight almonds: Almonds can provide a similar creamy texture when blended, and they also have a mild flavor that works well in cheesecakes.

• coconut cream - Substitute with cashew cream: Cashew cream can be made by blending soaked cashews with water, providing a similar creamy consistency and neutral flavor.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good alternative for sweetening the cheesecake.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide a similar tangy flavor, though it should be used in slightly smaller quantities due to its stronger taste.

• matcha powder - Substitute with spirulina powder: Spirulina powder can offer a similar vibrant green color and a unique flavor, though it will be less earthy than matcha.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor, adding a nutty undertone to the cheesecake.

• Allow the matcha cheesecake to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• Once cooled, cover the cheesecake with plastic wrap or aluminum foil. Ensure it is tightly sealed to keep out any unwanted odors from the refrigerator.

• Place the wrapped cheesecake in an airtight container. This adds an extra layer of protection and helps maintain its freshness.

• Store the matcha cheesecake in the refrigerator for up to 5-7 days. The flavors often meld and improve over time, making it even more delicious.

• For longer storage, consider freezing the cheesecake. First, slice it into individual portions. This makes it easier to thaw only what you need.

• Wrap each slice tightly in plastic wrap, then place the wrapped slices in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze the cheesecake for up to 2-3 months. When ready to enjoy, thaw slices in the refrigerator overnight. This gradual thawing helps maintain the creamy texture.

• Avoid thawing the cheesecake at room temperature, as this can cause it to become too soft and lose its structure.

• For an extra touch, garnish the thawed matcha cheesecake with fresh fruits or a dusting of matcha powder before serving. This adds a burst of color and flavor.

• Preheat your oven to 275°F (135°C). Place the matcha cheesecake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through.

• If you prefer a quicker method, use a microwave. Place a slice of matcha cheesecake on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals until it's warmed to your liking.

• For a more even reheating, use a double boiler. Place the matcha cheesecake in a heatproof dish and set it over a pot of simmering water. Cover the dish and heat for about 10-15 minutes, checking occasionally until warmed through.

• If you have an air fryer, preheat it to 300°F (150°C). Place the matcha cheesecake in the basket and heat for about 5-7 minutes. This method helps maintain the crust's texture while warming the filling.

• For a stovetop method, use a non-stick skillet over low heat. Place the matcha cheesecake slice in the skillet and cover with a lid. Heat for about 5-7 minutes, checking frequently to ensure it doesn't overheat or burn.

• Oven: Used to preheat and bake the crust and cheesecake.

• Springform pan: Essential for forming the cheesecake and easily removing it after baking.

• Mixing bowl: Used to mix the graham cracker crumbs and melted coconut oil.

• Spatula: Helps in smoothing the top of the cheesecake filling.

• Blender: Blends the soaked cashews, coconut cream, maple syrup, lemon juice, matcha powder, and vanilla extract into a smooth filling.

• Measuring cups: Ensures accurate measurement of ingredients like graham cracker crumbs, coconut oil, cashews, coconut cream, and maple syrup.

• Measuring spoons: Used for precise measurement of smaller ingredients like lemon juice, matcha powder, and vanilla extract.

• Baking sheet: Placed under the springform pan to catch any potential drips during baking.

• Cooling rack: Allows the crust and cheesecake to cool evenly after baking.

• Refrigerator: Used to chill the cheesecake for at least 4 hours before serving.

Prepare ingredients ahead: Soak the cashews overnight and measure out all ingredients in advance to streamline the process.

Use a food processor: Blend the filling ingredients quickly and efficiently with a food processor instead of a blender.

Pre-bake the crust: While the crust is baking, start preparing the filling to save time.

Chill overnight: Make the cheesecake the day before and let it chill overnight for a firmer texture and to save time on the day of serving.