Matcha & Jasmine Tea Cheesecake

Matcha

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Matcha & Jasmine Tea Cheesecake

We went and gave our 2 most delicious teas a full makeover! This delicious Vegan cheesecake might remind you of one of our most popular recipes from the past! Can you guess which one we're talking about?
Prep Time: 2 hours 30 minutes
Refrigeration Time: 6 hours
Total Time: 8 hours 30 minutes
Course: Baking, Dessert
Cuisine: Japanese
Servings: 8 pieces
Calories: 363kcal
Cost: 1000

Ingredients

For the Cheesecake Crust

For the Cheesecake Filling

For the Matcha Tea Gelee

Instructions

Making the Cheesecake Crust

  • Prepare a springform pan by lining the bottom with baking paper.
  • In a food processor, add the pecans and almonds and process until slightly gritty and coarse.
  • Add the dessicated coconut, and dates and process again until it comes together and is sticky.
  • Transfer this mixture into the springform pan and press down to make an even layer of crust.
  • Refrigerate this for 1 to 2 hours until firm.

Making the Cheesecake Filling

  • In a small pot, add the water and bring to a boil. Add the jasmine tea leaves and boil for 2 minutes.
  • Strain the tea and add ½ cup of the tea into a pot.
  • Bring the tea to a simmer and add the agar agar powder to it. Whisk well so that there are no lumps and boil this mixture for 20 seconds.
  • Transfer this liquid to a high-speed blender. Add the soaked cashews, coconut cream, vanilla extract, lemon juice, maple syrup, and matcha powder.
  • Blend this mixture until super smooth and silky.
  • Remove the crust from the fridge and pour this mixture onto it.
  • Place the cheesecake in the fridge and refrigerate for 4 to 5 hours.

Making the Matcha Gelee

  • In a pot, add the remaining tea and bring to a simmer. Add the coconut milk, agar powder, and matcha powder.
  • Boil this mixture for 30 seconds and pour over the completely set cheesecake.
  • Refrigerate the cheesecake for 20 to 30 minutes.
  • Once the cheesecake is fully set, remove from the fridge and enjoy!

Nutrition

Serving: 200g | Calories: 363kcal | Carbohydrates: 35g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 9mg | Potassium: 454mg | Fiber: 5g | Sugar: 24g | Vitamin A: 368IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 4mg
Tried this recipe?Mention @urbanplatter.in or tag #urbanplatter!

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