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White Chocolate Vanilla Matcha Cheesecake

04-07-2014 09:27 AM By Superfoodie

White Chocolate Vanilla Matcha Cheesecake Recipe from Vivapura Superfoods
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.
White Chocolate Vanilla Matcha Cheesecake Recipe by Vivapura Superfoods 
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 Matcha Cheesecake Recipe by Vivapura Superfoods
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.
White Chocolate Vanilla Matcha Cheesecake by Vivapura Superfoods
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.
White Chocolate Vanilla Matcha Cheesecake by
Recipe by Chef Heather Pace, 
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