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Vegan Matcha Zebra Cheesecake

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Vegan Matcha Zebra Cheesecake Vegan Matcha Zebra Cheesecake

Vegan Matcha Zebra Cheesecake






I am definitely a tea person, and of all the varieties, matcha has a special place in my heart. One reason, of course, is that it is super high in anti-oxidants. Actually it is much more potent than regular green tea. But another, perhaps more important, reason is it’s smooth and delicious flavor. Lastly, that pretty vibrant green definitely needs a mention. This all makes it a great ingredient, not only for drinks, but for desserts!
Merging my love of the matcha tea with that of vegan cheesecakes, I set out to make this vanilla matcha zebra cheesecake. I used the Carrington Farms Matcha Tea Powder and I couldn’t be happier with the result (as expected with my experience with other Carrington Farms products so far). The dessert turned out creamy but light, absolutely delicious and flavorful, and very pretty
See below for the full recipe and a video description of the zebra layering.

#vegan #plantbased #dessert #matcha #cheesecake

Matcha Zebra Cheesecake   Print Prep time 30 mins Total time 30 mins   Author: Maya Sozer Recipe type: Dessert Cuisine: Vegan Serves: Serves 6 Ingredients Crust 10 medjool dates pitted 1 cup hazelnuts pinch of salt Filling 2 cups raw cashews (soaked in water for 3 hours or soaked in very hot water for 1 hour) ½ cup coconut cream (or milk) Juice of 1 lemon 1 teaspoon vanilla extract ½ cup maple syrup 2 teaspoons matcha green tea powder (from Carrington Farms) Instructions Crust Put the dates, hazelnuts and salt in a food processor and grind until you get a sticky dough-like consistency. Don't over-process though, make sure you retain some texture. Line a cake mold with parchment paper (I used a 6" (15cm) diameter round mold with release). Lay the crust mix on the bottom of the mold and press with your hand to make it firm. Filling Save the matcha green tea for later, and put all the other filling ingredients in a high speed blender. Blend until smooth. Transfer half of the filling to a separate container, and mix in the matcha green tea throughly. Now you have two cream fillings: vanilla and matcha. Repeat the process with alternating vanilla and matcha layers until you use up the filling. Tap the mold on the counter a few times to release any trapped air bubbles. Loosely wrap with stretch film and place in the freezer for 4 hours. You can store it in the freezer for up to 1 month. Thaw at room temperature for 15 minutes before serving. 3.4.3177

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Source of the news: dreamyleaf
Publication date: 06-09-2017 22:15
visto: 38

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