Vegan Matcha Cheesecake Tart

Ingredients:

Crust:

    ⁃    160g vegan graham crackers (or regular if ok with honey) 

    ⁃    1 tbsp raw sugar

    ⁃    1 pinch of salt

    ⁃    90g vegan butter

Filling:

    ⁃    250g vegan cream cheese (I used tofutti for a nice thick consistency!)

    •     95g sugar

    •     175g vegan Greek yogurt (I used Riviera Oat Yogurt)

    •     2 tbsp matcha powder (feel free to heap the first one for a stronger Matcha taste)

    •     1 shy tbsp of pure vanilla extract

    •    1.5 tablespoons tbsp lemon juice (taste your filling and add more if you want a tart flavour)

    •    2 tbsp corn starch

    •     1 pinch of salt

 

Steps:

 Crust:

    1.    In a food processor blitz together your dry crust ingredients (graham, salt, sugar) just until you have a fine powder. I recommend the blitz function to not over work them.

    2.    Add in your vegan butter while cold and cut into small cubes. Blitz until completely incorporated (you should be able to pinch your crust mix and it should hold its form). If it is not holding add additional 10g of butter

    3.    Line an 8 inch tart mold or spring form with parchment and even distribute your crust filling.

    4.    Firmly press into an even base (you can press into the sides of the tart mold if desired

    5.    Set in the fridge to chill while you complete your filling

 

Filling:

    6.    Add all filling ingredients to your food processor or mixer and mix starting on low and then moving to high until completely uniform. You made need to pause to scrap your sides. Ensure the Matcha powder is fully incorporated.

    7.    Taste and adjust for lemon, salt and vanilla as desired. Note the vanilla flavour will intensify as the cheesecake rests

    8.    Tap your bowl or mixer to remove any air bubbles

 

Assembly:

    9.    Remove your crust from the fridge

    10.    Pour your base into the crust ensuring even distribution (shake lightly to level)

    11.    Put your tart or cake into the fridge to chill for a minimum of 4 hours to overnight

    12.    Enjoy!

 

Optional: Before serving dust with Aikenka Matcha powder through a fine mesh sieve to make the Matcha flavour pop!