Matcha and lemon make a refreshing, zesty combination in this raw vegan cheesecake, on a nutritious base of buckwheat and cacao powder. Lemons are rich in vitamin C, detoxifying and a great immune booster along with matcha green tea.
20cm spring-form cake tin
2 cup coconut flakes
1 cup raw buckwheat
1½ tbsp cacao powder
1 tbsp lemon zest
pinch of salt
2½ cups raw unsalted cashews, soaked in water for at least 4 hours and drained
1 cup dairy-free milk
1/3 cup maple syrup
1/4 tsp vanilla bean powder
2 tbsp lemon zest
1/2 cup lemon juice
1½ tsp matcha
For the base, place all ingredients into a blender and blend until combined. Line the bottom of a spring-form cake tin with baking paper and transfer base into the tin, pressing down until evenly distributed. Place in freezer.
For the filling, add all ingredients, except the matcha, and blend until smooth. Pour out half the mixture and transfer into a bowl.
Add matcha into the blender with the remaining mixture and blend until combined.
Transfer the matcha layer onto the base and evenly distribute. Add the non-matcha layer on top of the matcha layer and spread out evenly.
Top with some slices of lemon, then transfer into freezer to set for at least 4 hours or overnight.
Once it's set and you're ready to serve, take out of the freezer and let it sit for 15 to 20 minutes to defrost. Top with extra lemon slices, matcha and coconut flakes to decorate. Store in the fridge if you prefer a soft consistency or in the freezer to last longer.