Matcha powder is a fun addition to so many recipes, especially desserts! It gives them a nice twist on flavour and that beautiful green matcha colour. 💚

Matcha is also great combined with raspberries, which brighten it up and give it a succulent tartness. This raspberry matcha cheesecake combines them beautifully.

Ingredients

Crust
3/4 cup almond flour
3/4 cup pecans, ground or finely chopped
3 Tbsp stevia
3 Tbsp butter, melted
1/8 tsp ground nutmeg
Pinch of kosher salt

Filling
16 oz cream cheese, room temperature
3/4 cup monkfruit sweetener
1/4 cup heavy (35%) cream, divided
2 large eggs, room temperature
1 Tbsp ceremonial matcha powder
1 Tbsp raspberry powder
1 tsp vanilla extract

Yields: 10 servings
Per serving*:
Calories: 348
Net carbs: 4
Protein (grams): 7
Fat (grams): 32

Prep time: 20 min
Cook time: 1 hour 10 min
Total time: 5 hours 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

Use 2-3 sheets of aluminum foil to cover the outside of springform pan to make it watertight.

For the crust, mix together all the ingredients in a medium bowl, then press into the bottom of a greased spring pan.

Bake for 10-12 min, until slightly golden.

Remove the crust from the oven and reduce the oven temperature to 325F.

Allow the crust to cool 10-15 min. While it cools, prepare the cheesecake filling.

In a large bowl, using a handmixer, combine the cream cheese, monkfruit, eggs and vanilla extract. Whisk them until the mixture is light and fluffy, about 8-10 min.

Transfer half the cream cheese mixture into a seperate medium.

To one half, add the ceremonial matcha and 2 Tbsp of heavy cream, and whisk until well combined.

To the other half, add the rapsberry powder and remaining heavy cream, and whisk until well combined.

Pour the cheesecake batters into the cooled crust. I put the raspberry batter at the bottom and then pour the matcha batter over it, but this can of course be inversed as you prefer.

Place the watertight springform pan into a waterbath or larger baking dish filled with 1 inch of water.

Bake for 50-60 min.

Remove the cheesecake from the oven and waterbath. Allow the cheesecake to cool 10-15 min.

Cover and refrigerate for at least 4 hours or overnight to allow it to set.

Unmold, slice and serve!

Optionally, you can garnish the cheesecake with some raspberry powder and/or ceremonial matcha powder.