Today I have a fantastic recipe to share with you. This cheesecake infuses fresh vanilla and white chocolate with a matcha swirl, all on a nutty coconut crust. If that wasn't enough, I garnished it with a crunchy spirulina coconut crunch. Yum, the whole combo is perfect.
In case you aren't familiar, matcha is green tea powder. It's a beautiful bright green colour with a strong taste and slight bitterness. It works perfectly with the sweetness of the rest of the cake. I made a small, 6" cake but you can easily double the recipe. I would recommend a 9 or 10" if pan for that.
White Chocolate Vanilla Match Swirl CheesecakeCrust 1/2 cup almonds 1/3 cup hunza raisins 1/4 cup + 2 tablespoons shredded coconut 1 teaspoon water, or as needed Finely grind the almonds and coconut in a food processor. Add the raisins and continue processing until they're broken down. This will take a little while with the hunza raisins. Add the water and briefly process to combine. The dough must hold together when pressed in your hand. If it doesn't, add a bit more water. Press the dough into the bottom of a 6" spring form pan. Set aside. Filling 1 1/2 cups cashews 1/3 cup + 1 tablespoon water 1/3 cup maple syrup Seeds of 1/2 vanilla bean 1/4 cup melted coconut oil 2 tablespoons melted cacao butter 1/2 teaspoon pure vanilla extract -------- 1 teaspoon matcha powder 2 teaspoons maple syrup Blend the cashews, water, and maple syrup in a high speed blender until completely smooth. Add the vanilla bean, coconut oil, cacao butter, and vanilla. Blend to incorporate. Pour 1/4 cup of the mixture into a small bowl. Stir in the matcha and extra maple syrup. Pour the remaining filling over the crust. Spoon blobs of the green filling on top. Use a chopstick to push the filling down into the cake and then swirl it around. Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.
This green coconut crunch adds a flavorful, sweet, and crunchy topping, but it's totally optional. Coconut Spirulina Crunch 2 heaping tablespoons coconut chips Scant 1 tablespoon shredded coconut 1 tablespoon coconut sugar 1/2 tablespoon melted cacao butter 1/2 tablespoon melted coconut oil 1 1/2 teaspoon spirulina crunchies Grind the coconut sugar in a coffee grinder. Toss all ingredients together in a small bowl, in the order given. Arrange it on the top of the cake. The crunch will start to harden quickly.
Recipe by Chef Heather Pace, www.sweetlyraw.com