Mini Matcha Swirl Cheesecake

makes two 4 in cheesecakes

GF crust

1/2 c oat flour

1/4 c coconut sugar

1/4 tsp salt

3 1/2 tbsp butter, melted

2 tbsp cocoa powder

 

Filling

4 oz cream cheese

5 tbsp sugar

1/2 tsp vanilla

1/2 tsp lemon juice

1 egg

Mix crust ingredients and press into two 4 inch springform pans.

Prepare filling by beating everything except egg together until light and fluffy w/mixer.  Beat in egg by hand. (Using mixer adds in too much air making cake prone to cracking)

Reserve half of the batter and add to it 2 tsp sifted matcha.  Divide vanilla batter between two pans and dollop in matcha batter & swirl. 

Bake @ 325F for 20-25 mins until center is just barely set.  Leave to completely cool in pans at room temperature then refrigerate overnight for best texture.

 

Recipe By: Norma Merrett