Matcha Cheesecake with Almond Cocoa Base
Cream cheese and cream provide protein and calcium, while matcha contributes polyphenols and a grassy bitterness. Baked almond-cocoa crumbs contrast with the cold smooth cream. Bloom the gelatin for 10 minutes, then chill the finished dessert overnight to set.
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Inventory: Blender, Oven
444
Servings: 8 (1 serving ≈ 211 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the gelatin with a different bloom strengthRecalculate the sweetener. (Erythritol)
Mix eggs, erythritol (100 g), butter, cocoa, almond flour, and baking powder; use 150 g almond flour. Bake the base at 200 °C for 10 minutes, cool, crumble, and press into serving glasses. Main ingredient: Egg — 150 g.
Mix cream with matcha, then add cream cheese, erythritol, and vanilla and blend. Cover gelatin with cold water and leave it for 10 minutes to bloom, then warm it until dissolved.
Stream the gelatin into the cream mixture, divide it among the glasses, and refrigerate overnight.
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