Matcha, Raspberry and Pistachio Cheesecake

Updated at: Thu, 17 Aug 2023 00:21:48 GMT

Step 1

Let's get to the recipe!

Step 2

1. Begin by applying some coconut oil to a 9 inch spring form pan, this ensures the cheesecake comes out clean.

Step 3

2. Process the crust in a food processor until the mixture comes together into a ball. Press the mixture into the prepared springform pan and set aside in the freezer to chill. While the crust sets prepare your raspberry jam.

Step 4

3. Put the raspberries in a small pan over a medium low heat, mashing with a fork until softened. Add in the maple syrup and orange juice, stir to combine and reduce to a low heat. Set aside whilst you prepare your cheesecake filling. Any leftover jam can be kept in the fridge for up to two weeks.

Step 5

4. Using a high speed blender blend all of your filling until you have a super creamy base. Add and adjust water depending on the strength of your blender.

Step 6

5. Pour the mixture over the crust ensuring an even distribution. If you like you can swirl some of the jam into the filling for a marbling effect. Return the cheesecake to the freezer and set for at least 4 hours, preferably overnight.

Step 7

6. When ready to serve top with the raspberry jam, then add some more fresh raspberries and pistachio nuts for decoration. Store in the fridge for up to 5 days and enjoy!

1 liked

0 disliked