Jessica Prescott’s Matcha Cheesecake


Pretty and filled with flavour, this cheesecake packs a mighty matcha punch.

If you’ve been storing your dates in the fridge they may be a little dry. Adding a teaspoon of water will help

• 225g cashew nuts

For the base:
• 60g desiccated coconut
• 100g sesame seeds
• 10 sesame seeds, stones removed
• 1/4 teaspoon sea salt

For the filling:
• 200ml coconut milk
• 4 tablespoons maple syrup
• 2 teaspoons vanilla powder or extract
• 1/2 teaspoon sea salt
• 1 tablespoon matcha powder
• handful mint leaves, roughly chopped, (optional)

To decorate:
• edible flower petals
• peanut butter
• chocolate drizzle
• pistachios

1 Soak the cashew nuts in water for at least 4 hours and then drain, or boil for 15 minutes.
2 Preheat the oven to 180°C.
3 To make the base, place the coconut and sesame seeds on a baking tray and toast for 10 minutes, tossing once after 5 minutes.
4 Place the dates, toasted sesame seeds and coconut and salt in a food processor and blend until the dates are finely chopped and you can press the mixture together with your fingertips. Press into the bottom of your cake tin.
5 For the filling, clean the food processor and then place all the ingredients for the filling into it, not forgetting the cashew nuts, and blitz until smooth. Taste. Add more maple syrup if you prefer it to be sweeter.
6 Pour the filling into the tin on top of the base, and then place it in the freezer. Allow to set for a few hours or overnight. If setting overnight, remove from the freezer 30 minutes before serving.
7 Decorate with the toppings of your choice and cut with a hot knife, cleaning the knife between slices.
8 After defrosting, the cheesecake will hold its flavour and form in the fridge for up to 4–5 days.

Recipe courtesy of Jessica Prescott, extracted from Vegan Goodness


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