This Vegan & Gluten Free creamy 'cheesecake' is made of minimally processed, wholesome ingredients. It's quick and easy to make and caters for those who may be lactose intolerant or sensitive to gluten. Not to mention, it also satisfies the sweet tooth in all of us!
The base feels buttery & crumbly, without the need for any dairy. The filling is full of Matcha goodness and creamy, without the need for eggs or cream cheese. I like to use high quality Ceremonial Grade Matcha for its vibrant green colour and delicate flavour.
Low quality Matcha can be bitter, which needs more sugar to mask the bitterness. Our high quality Matcha is not bitter at all and has a lot more health benefits too! Matcha contains an abundance of antioxidants to help minimise inflammation in the body.
Ingredients:
For the Gluten Free base:
- 1 cup buckwheat flour, can substitute for other gluten free flours.
- 3 tbsp coconut oil, melted or soft.
- 1/3 cup coconut sugar.
- 2 tbsp sesame seeds.
- 1.5 tsp tapioca flour/arrowroot.
For the Matcha filling:
- 500 grams of firm tofu.
- 1/2 cup of rice syrup or maple syrup. Note: maple syrup is sweeter than rice malt syrup so the cheesecake will come out sweeter.
- 1/4 cup of olive oil.
- Juice of 1 orange, roughly 1/3 cup strained.
- 1/4 cup of plant milk.
- 2 tbsp of Ceremonial Grade Matcha.
- 1 tbsp tapioca/arrowroot.
How to:
- Preheat oven to 180 degree celsius.
- Combine all the ingredients for the base and mix using clean fingers.
- Once the base forms a soft crumbly dough, press it into an 8 inch baking container.
- Bake the base for 15 minutes and let it cool.
- In a food processor or large blender, place all the ingredients for the matcha 'cheesecake' filling.
- Blend until smooth. It should resemble the consistency of a puree. Add a little more plant based milk to thin the batter if needed.
- Pour the batter into the baking container, on top of the base.
- Bake in the oven for 45 minutes at 180 degree celsius.
- Let it cool, slice and eat :)