Soy-Free Matcha Cheesecake
Indulge in the creamy, vibrant flavors of this Soy-Free Matcha Cheesecake, a perfect fusion of rich, velvety cheesecake and the earthy essence of matcha green tea. Featuring an almond flour crust for a gluten-friendly base and smooth, soy-free cream cheese filling, this dessert caters to those with dietary sensitivities without compromising on taste or texture. The delightful swirl of matcha powder not only adds a stunning green hue but also infuses the cheesecake with subtle, antioxidant-rich flavors. With its buttery crust and luscious, tangy filling, this cheesecake is an ideal centerpiece for any special occasion or refined after-dinner treat. Easy to prepare in under 90 minutes (plus chilling time), this recipe results in a show-stopping dessert that's both visually beautiful and irresistibly delicious. Tags: matcha dessert recipe, soy-free cheesecake, almond crust cheesecake, gluten-friendly options.
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Recipe Information
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
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, combine almond flour, melted unsalted butter, 0.25 cup of sugar, and salt until you have a crumbly mixture.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust layer.
Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat together the cream cheese and 1 cup of sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream and vanilla extract until just combined.
Sift in the matcha powder and mix until the batter is evenly colored.
Pour the cheesecake batter over the cooled almond crust in the springform pan.
Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when moved.
Turn off the oven, crack the oven door slightly, and let the cheesecake sit in the cooling oven for 1 hour.
Remove the cheesecake from the oven and let it cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, or ideally overnight, before serving.
Remove the cheesecake from the springform pan and slice to serve.
Nutrition Facts
Calories |
5144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.7 g | 511% | |
| Saturated Fat | 196.2 g | 981% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1442 mg | 481% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 343.3 g | 125% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 296.6 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1367 mg | 105% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1122 mg | 24% | |
*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.
