Soy-Free Matcha Cheesecake

Indulge in the velvety perfection of this Soy-Free Matcha Cheesecake, a decadent dessert that combines the earthy aroma of premium matcha powder with the creamy richness of a classic cheesecake. Featuring a tender almond flour crust, this recipe is completely soy-free, making it a thoughtful option for those with dietary restrictions. The vibrant green matcha not only lends a stunning hue but also a delicate, slightly bitter flavor that perfectly balances the sweetness. With an approachable prep time of 25 minutes and a luxurious texture thanks to cream cheese and sour cream, this matcha cheesecake is a must-try for any dessert aficionado. Perfectly suited for elegant gatherings or a memorable treat at home, this dessert is as visually impressive as it is delicious.

Nutriscore Rating: 47/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 10

Ingredients

• 1.5 cups Almond flour
• 0.33 cup Unsalted butter
• 0.25 cup Granulated sugar
• 0.125 teaspoon Salt
• 24 ounces Cream cheese
• 1 cup Granulated sugar
• 3 Large eggs
• 1 cup Sour cream
• 1 teaspoon Vanilla extract
• 2 tablespoons Matcha powder

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a medium bowl, combine almond flour, melted unsalted butter, 0.25 cup of sugar, and salt until you have a crumbly mixture.

Step 3

Press the mixture into the bottom of a 9-inch springform pan to form an even crust layer.

Step 4

Bake the crust in the preheated oven for 10 minutes, then set aside to cool.

Step 5

In a large mixing bowl, beat together the cream cheese and 1 cup of sugar until smooth and creamy.

Step 6

Add the eggs one at a time, mixing well after each addition.

Step 7

Mix in the sour cream and vanilla extract until just combined.

Step 8

Sift in the matcha powder and mix until the batter is evenly colored.

Step 9

Pour the cheesecake batter over the cooled almond crust in the springform pan.

Step 10

Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when moved.

Step 11

Turn off the oven, crack the oven door slightly, and let the cheesecake sit in the cooling oven for 1 hour.

Step 12

Remove the cheesecake from the oven and let it cool to room temperature.

Step 13

Refrigerate the cheesecake for at least 4 hours, or ideally overnight, before serving.

Step 14

Remove the cheesecake from the springform pan and slice to serve.

Nutrition Facts

Serving size	(1508.3g)

Amount per serving	% Daily Value*
Calories	5143.9

Total Fat 398.7g	0%
Saturated Fat 196.2g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1442.0mg	0%
Sodium 2801.2mg	0%
Total Carbohydrate 343.3g	0%
Dietary Fiber 21.4g	0%
Total Sugars 296.6g
Protein 104.6g	0%

Vitamin D 120IU	0%
Calcium 1367.0mg	0%
Iron 8.9mg	0%
Potassium 1122.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.7%

Protein: 7.8%

Carbs: 25.5%