I am definitely a tea person, and of all the varieties, matcha has a special place in my heart. One reason, of course, is that it is super high in anti-oxidants. Actually it is much more potent than regular green tea. But another, perhaps more important, reason is it’s smooth and delicious flavor. Lastly, that pretty vibrant green definitely needs a mention. This all makes it a great ingredient, not only for drinks, but for desserts!
Merging my love of the matcha tea with that of vegan cheesecakes, I set out to make this vanilla matcha zebra cheesecake. I used the Carrington Farms Matcha Tea Powder and I couldn’t be happier with the result (as expected with my experience with other Carrington Farms products so far). The dessert turned out creamy but light, absolutely delicious and flavorful, and very pretty 🙂
See below for the full recipe and a video description of the zebra layering.
- 10 medjool dates pitted
- 1 cup hazelnuts
- pinch of salt
- 2 cups raw cashews (soaked in water for 3 hours or soaked in very hot water for 1 hour)
- ½ cup coconut cream (or milk)
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- ½ cup maple syrup
- 2 teaspoons matcha green tea powder (from Carrington Farms)
- Put the dates, hazelnuts and salt in a food processor and grind until you get a sticky dough-like consistency. Don't over-process though, make sure you retain some texture.
- Line a cake mold with parchment paper (I used a 6" (15cm) diameter round mold with release).
- Lay the crust mix on the bottom of the mold and press with your hand to make it firm.
- Save the matcha green tea for later, and put all the other filling ingredients in a high speed blender. Blend until smooth.
- Transfer half of the filling to a separate container, and mix in the matcha green tea throughly.
- Now you have two cream fillings: vanilla and matcha.
- Repeat the process with alternating vanilla and matcha layers until you use up the filling.
- Tap the mold on the counter a few times to release any trapped air bubbles.
- Loosely wrap with stretch film and place in the freezer for 4 hours.
- You can store it in the freezer for up to 1 month.
- Thaw at room temperature for 15 minutes before serving.