Matcha Cheesecake

Matcha Cheesecake

This Matcha Cheesecake not only taste indulgent and delicious, it packs a ton of protein and probiotics from the greek yogurt and cottage cheese. I created this recipe for a wellness retreat where we were having an asian inspired dinner, and this was the perfect dessert to pair with our Thai Shrimp Spring Rolls and Gochujang-Marinated Chicken Bowls.

Serves 8 (8 slices)
Time: 30 min hands on, plus 6 hours to set
Protein: 128g | Carbs: 52g | Fat: 162g

Ingredients:

Crust:

• 1 cup almond flour

• 2 tablespoons coconut oil, melted

• 2 tablespoons maple syrup or honey

• 1/4 teaspoon salt

• 1/2 teaspoon vanilla extract

Cheesecake Filling:

• 1 cup cottage cheese (preferably full-fat)

• 1 cup Greek yogurt or Skyr (preferably full-fat for creaminess)

• 1 cup cream cheese, softened

• 1/2 cup protein powder (vanilla or unflavored)

• 1/4 cup maple syrup or honey (adjust for sweetness)

• 1 tablespoon matcha powder (or more for a stronger flavor)

• 1 scoop matcha collagen (optional - I use further foods brand!)

• 1 teaspoon vanilla extract

• 2 teaspoons gelatin (optional for firmness)

• 2 tablespoons water (for blooming gelatin)

Directions:

1. Prepare the Crust:

   Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, salt, and vanilla extract. Press the mixture into the bottom of a springform pan lined with parchment paper. Bake for 10-12 minutes, until lightly golden. Let it cool completely.

2. Prepare the Gelatin (Optional):

   In a small bowl, sprinkle the gelatin over 2 tablespoons of water. Let it sit for a few minutes to bloom. Heat gently until the gelatin dissolves completely (do not boil). Set aside to cool slightly.

3. Make the Filling:

   In a blender or food processor, blend the cottage cheese until smooth. In a large bowl, combine the blended cottage cheese, Greek yogurt, softened cream cheese, protein powder, maple syrup, matcha powder, and vanilla extract. Beat until smooth and well combined. If using gelatin, slowly mix it into the filling to ensure even distribution.

4. Assemble the Cheesecake:

   Pour the filling over the cooled crust. Smooth the top with a spatula. Refrigerate the cheesecake for at least 6 hours, or until set. For best results, let it sit overnight.

5. Serve:

   Carefully remove the cheesecake from the springform pan. Slice and serve chilled. Optionally, dust with additional matcha powder or garnish with fresh fruit.

Tips:

• Blending the cottage cheese ensures a smooth texture in the filling.

• Adjust the sweetness and matcha to your taste preferences.

• High-quality matcha powder will enhance both flavor and color.

Products I used for this recipe (not affiliated in any way!):

• Promix French Vanilla Whey Isolate Protein Powder

• Further Food Matcha Collagen and Gelatin Powder

• Good Culture Cottage Cheese

• Icelandic Provisions Skyr

• King Arthur Flour Almond Flour