Thank you to Soar Organics for sponsoring this recipe!
Hey friends!
Are you in the Christmas frenzy yet? I hope so, because we are only a week away from the big day! And if there is one thing I truly look forward to during Christmas, is ALL the yummy food (ermmm, obvs!).
Recently, I've heard that Christmas calories do not count, so I will be happily working my way through all the delicious meals, especially the sweet ones! As we all will agree, this is the time to indulge and just enjoy the food, without feeling guilty about it. Because comes January (!!!), and we all will be making those New Year resolutions to eat healthy again! Am I right?
Anyway, before we all turn into detox juices and smoothies, there are still good couple of weeks worth of eating as many cookies and cakes as you wish, or can get your hands on! As you know, there's been quite a few cookies recipes here lately (Chocolate Thumbprint Cookies, Gingerbread Cut-Out Cookies, Cinnamon and Maple Cookies just to name few...), so it's about time a cake makes an appearance too, don't you think?
And I do have a very special recipe for you today. Matcha cheesecake with ginger flavoured base, the creamiest and smoothest cake you will eat during this holiday season!
Super nice guys from Soar Organics, Megan & Chris, have sent me some of their fantastic organic matcha tea to try, and it was a love from a first sip! For someone who didn't really tried matcha tea before (I'm always late to the party!), I wasn't really sure what to expect, as I've heard mixed opinions about it. Some people absolutely love it, and others...well, not so much. But friends, let me tell you, when prepared correctly, taste of matcha tea is out of this world, and strangely addictive!
But first things first, some of you may ask what the heck is matcha? Let me explain...
Matcha is finely ground powder of specially grown and processed green tea leaves. The green tea plants for matcha are shade - grown, in order to slow down the growth and to stimulate an increase in the level of chlorophyll. This way of growing also turns the leaves a darker shade of green and causes the production of amino- acids, in particular theanine (source- Wikipedia).
There are like gazillions health benefits from drinking matcha tea, so it will be hard to list them all, but here are few main ones, to give you an idea:
- matcha powdered green tea has 137 times more antioxidants than regularly brewed green tea, this includes a very powerful EGCG (Epigallocatechin Gallate), which in the simplest terms contains metabolism boosting properties associated with weight loss and management
- matcha detoxifies your body effectively and naturally
- it's an incredible source of L-Theanine, the amino-acid which recent studies suggest can promote relaxation, reduced stress, boost in concentration and artfulness (this is why high- quality matcha is often used in tea ceremonies and has been historically used in meditation practices in Japan)
- it lowers cholesterol and blood sugar
So, what about the taste of this green gold? As many said before, it's a bit tricky to describe, but the best I can describe it, is it's a creamy, full- bodied vegetal taste, with a sweet and smooth and delicate aftertaste. Taste of your matcha depends on few factors, like the water temperature or amount of powder you use, and what grade your matcha tea is (main ones being ceremonial or culinary grade).
What I really like about Soar Organics matcha is the fact that it's sourced from Kyoto, Japan, which is a home to some of the oldest green tea farms. Also, Megan and Chris have ensured that their matcha is certified organic. That means there are no nasty chemical fertilisers, pesticides or any other artificial agents used in any of their farming activities. It's also gluten- free, vegan- friendly and free of any GMOs! That is a winner in my eyes for sure!
Plus, at the moment, Soar Organics are offering 20% off and a free shipping to it's customers, just because they are awesome like that! So make sure to visit their website and grab yourself some of that precious green powder!
Now, quickly back to this fabulous matcha cheesecake! The recipe is really simple and straight- forward, but remember that the prep and cook time, does not include chilling it. And there are couple of ways you can chill your matcha cheesecake- using a fridge, ideally overnight, that will result in a softer finish and softer texture of your cheesecake (personally, my favourite), or, for much firmer texture- store in the freezer, just take it out for few minutes before serving, so it can thaw a little.
It's velvety- smooth, creamy texture, with hints of ginger and matcha flavours will satisfy even the fanciest of taste buds. This matcha cheesecake will be a great addition to your Christmas table, with its lush, green colour that goes so well with festive season! Plus you can prep it ahead of time, meaning you can spend more time having fun with family and friends!
Hope you enjoy it, and until next time!
X A.
📖 Recipe
Matcha & ginger cheesecake
Ingredients
For the base:
- 150 g vegan digestive biscuits (or look at the recipe notes for alternative)
- 50 g vegan butter or spread (melted)
- ¼ teaspoon ground ginger
For matcha filling:
- 120 g raw cashews
- 200 g vegan cream cheese
- 60 ml coconut oil (melted)
- 80 ml maple syrup or agave nectar
- 120 ml almond milk (or any other dairy-free milk)
- 1 teaspoon vanilla extract
- 1 ½ tablespoon organic matcha powder
Instructions
- To make the base, butter and line baking tin with baking parchment. Put 150g of vegan digestive biscuits in a plastic food bag and crush it to crumbs using rolling pin. Transfer the crumbs into medium bowl and pour over the melted butter. Mix well, then tip the mixture into baking tin and press it firmly into the base to create an even layer. Place in the fridge for at least 30 minutes so it can firm up.
- To make filling, place cashews in a small pan of water and bring to boil. Cook for 20 minutes, then set aside to cool a bit.
- Once cashews have cooled slightly, place all the ingredients into a food processor or blender and blend until completely smooth.
- Pour the filling into cake tin and smooth it over with spatula or the back of dessert spoon. Leave to set in the fridge overnight.
- Top the cheesecake with some fresh strawberries and dark chocolate flakes, or any other toppings of your choice. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
- This recipe is based on using 15 cm/ 6 inches loose- bottomed tin.
- Prep time does not include chilling
- As far as the internet can tell me, the equivalent for vegan digestive biscuits for my friends over the pond is a vegan version of graham crackers
- You can also make your own shortbread base, instead of using crushed biscuits: simply mix 30 grams of vegan butter or spread with 65 grams of all-purpose flour, pinch of salt, ½ teaspoon of vanilla extract, ¼ teaspoon ground ginger and 2 tablespoon of sugar. Rub it all together until you have crumbly, sand- like texture. Press the mixture into prepared tin and bake at 170 C for about 15 minutes until golden brown.
- You can also soak raw cashews overnight, rather than boiling them.
- Make sure you use the high quality, ceremonial grade matcha tea. I've used this Soar Organics Ceremonial Matcha
Andre Casey says
I love matcha tea and having it as major ingredient in cake is total perfection. Very healthy and the taste must be delicious as it is beautiful-looking. This such an ingenious recipe and I like that it can be snacked at anytime and as much as I want 🙂
annabanana says
Hi Andre!
Thanks so much, I'm so pleased to hear you like this recipe! Matcha is such a lovely ingredient, and cooking with it is so much fun!
Ela says
This cake looks so cute, beautiful, delicious, festive and mouthwatering!! And haha I agree, there is still enough time in 2017 to eat all the sweet treats lol! Lovely recipe, Anna 🙂
annabanana says
Hey Ela! How lovely to see you here!
I can't believe there is only one day left of 2017! And sadly, ALL my cookies are gone for now, but I'm pretty sure they will be back again 😉 Thank you for popping by!
Marina says
Woooow Anna I am loving this recipe and I gotta try it out!!! Matcha is so yummy and so great for you. Plus it'll wake up all the sleepy people at dessert time right? hehe
annabanana says
Hey Marina!
Thank you so much! Matcha is one awesome powder! And totally agree, it gives you a nice lift when needed!
Randi Tisdall says
I love matcha! Your pics always blow me away, and this looks absolutely delicious. I hope you have a wonderful Christmas sweetie:)
annabanana says
Randi, that is the kindest thing ever to say! Thank you so much! You've made my day with that comment! And I also hope you've had a wonderful Christmas! x
Mel | avirtualvegan.com says
What a gorgeous colour! It looks so festive. As for Christmas frenzies...I am in the middle of one big style right now!
annabanana says
hah, Mel, I know the feeling!
Thanks so much, so happy you like it! And wishing the merriest xmas for you and family!
Amy Katz from Veggies Save The Day says
Oh my goodness, this looks incredible! I love matcha, too!
annabanana says
yayyy Amy!
That's so awesome, happy to hear you like it too! And thank you very much!
Kate says
Just looking at this beautiful treat is a treat in itself! I would love to give this a try. Love the matcha flavor. Yum!
annabanana says
Hey Kate, that's so great to hear! I'm totally addicted to matcha now, don't know how I've been living without it for so long!
And thanks for stopping by!
Suzy | The Mediterranean Dish says
What a beautiful cake! Love matcha! and how festive!
annabanana says
Hey Suzy,
Thanks for stopping by! Glad to see another matcha lover here! So happy you like this cheesecake!
sue | theviewfromgreatisland says
This is SO festive looking ~ it would be the hit of the Christmas dessert table for sure.
annabanana says
Thanks so much Sue! It will be for sure! Happy you like it 🙂
Leslie says
Your pictures are amazing! I've not tried matcha in cheesecake. It gives it a beautiful color, just perfect for Christmas!
annabanana says
Hey Leslie,
Thank you very much for kind words!
Matcha works so perfectly well in cheesecakes, it doesn't overpower the taste and it turns into this beautiful colour!
It is ideal for the festive baking!
Marie - Not Enough Cinnamon says
Anna your pictures are stunning! I haven't tried matcha yet (always late to the game too haha) but this cheesecake looks fantastic ???? p.s.: LOVE your blog name haha
annabanana says
Hey Marie!
And thank you so much! 🙂 If you have not tried matcha, you must give it a go! Such a powerful and delicious tea! The list of the benefits is just endless!
Thanks for stopping by and for this lovely comment!
Tania | Fit Foodie Nutter says
What a fabulous looking cake you have there Anna! As it's a superfood cake, does this mean that I can eat as much of it as I like to get a huge portion of those antioxidants?! Haha. Absolutely stunning photography there my darling, as always! Enjoy the cake and have a great week. I'm sure it'll get super busy in the mad run up to Christmas! Lots of love xxx
annabanana says
Lol! As mentioned before Tania, absolutely, totally, completely 100% YES!!! 🙂
Thank you so so much for stopping by and for this lovely comment as always!
You're the best! Big hugs, xxx