Oooooh baby, do I have a doozie for you!! I don’t know about you, but I love dessert. I love dessert more when I feel like eating it is benefitting my health. In walks this little matcha cheesecake for one.
The folks at Kiss Me Organics contacted me recently and asked if I would like to try their organic matcha. (I know, I also thought to myself what the hell is matcha). In the nutshell its green tea in a super concentrated powder form.
Reading up on the product a little bit, I found that it has 137 times the antioxidants of brewed green tea along with the other benefits we’ve all heard about when it comes to green tea:
- Fat burning benefits
- Increased energy and focus
- Improved skin health
I will warn you – the taste can be quite powerful, so a little bit will certainly go a long way, but it can be used in baking, smoothies, lattes – you name it. (Be prepared for whatever you add it to to have a slight green hue depending on how much you use).
Now on to the good stuff.
Green Tea Matcha Cheesecake
Ingredients (4 servings):
- 9 Sheets of low-fat graham crackers
- 3 tbsp unsalted butter, melted
- 8 oz low-fat cream cheese
- 1 tsp vanilla extract
- 1 tsp green tea matcha
- 1 tsp lime juice
- 1 cup vanilla greek yogurt
- 1/2 cup evaporated cane juice
- 1 large egg
- Preheat oven to 350.
- Spray four 4 inch ramekins with cooking spray
- Place graham crackers in food processor and pulse until fine.
- While food processor is running, add melted butter until combined.
- Place mixture evenly in to the 4 ramekins and press in to the bottom of the and half way up the sides.
- Place in oven and bake for 10 minutes or until slightly browned on the edges. Remove from oven and set aside.
- Reduce oven temperature to 325.
- After cleaning out the food processor, add the cream cheese, vanilla extract, and greek yogurt to the processor. Pulse until combined.
- Scrape down bowl and add the evaporated cane juice and green tea matcha. Again pulse until combined.
- Add the egg and lime juice and pulse until just combined.
- Transfer mixture to ramekins and bake for 28 minutes or until center of cheesecake is firm to the touch.
- Let cool to room temperature and then place in refrigerator overnight