Green Tea Matcha Cheesecake

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

Instructions:

1. Preheat oven to 350.
2. Spray four 4 inch ramekins with cooking spray
3. Place graham crackers in food processor and pulse until fine.
4. While food processor is running, add melted butter until combined.
5. Place mixture evenly in to the 4 ramekins and press in to the bottom of the and half way up the sides.
6. Place in oven and bake for 10 minutes or until slightly browned on the edges. Remove from oven and set aside.
7. Reduce oven temperature to 325.
8. After cleaning out the food processor, add the cream cheese, vanilla extract, and greek yogurt to the processor. Pulse until combined.
9. Scrape down bowl and add the evaporated cane juice and green tea matcha. Again pulse until combined.
10. Add the egg and lime juice and pulse until just combined.
11. Transfer mixture to ramekins and bake for 28 minutes or until center of cheesecake is firm to the touch.
12. Let cool to room temperature and then place in refrigerator overnight