Kikkoman
A matcha made in heaven! This vegan matcha cheesecake by our friends at Kikkoman is a delicious dessert for those who love interesting flavours.
Prep time: 50 minutes + 4.5 hours chilling time
For the Base:
100g vegan shortbread biscuits
100g salted mini pretzels
80g plant-based butter
1 tbsp brown sugar
For the Filling:
200g natural tofu
300g plant-based cream cheese
200ml plant-based cream
1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
½ lime, juiced
100g icing sugar
3 tsp matcha powder
100ml water
2 tsp agar agar
A matcha made in heaven! This vegan matcha cheesecake by our friends at Kikkoman is a delicious dessert for those who love interesting flavours.
Prep time: 50 minutes + 4.5 hours chilling time
1. Line the base of a 24cm springform tin with baking paper.
2. Crush the vegan shortbread biscuits and salted mini pretzels into fine crumbs in a blender.
3. Melt the plant-based butter and mix with the brown sugar and the biscuit pretzel crumbs. Spread the mixture in the bottom of the springform tin and press down very firmly with a wide, flat-bottomed glass to form a base. Chill for 30 minutes.
4. Place the tofu in a cloth and squeeze out excess liquid to make the cheesecake extra creamy. Using a blender, puree the drained tofu, plant-based cream cheese, plant-based cream, Kikkoman Less Salt Soy Sauce, lime juice, icing sugar and matcha powder until smooth.
5. Dissolve the agar agar in water in a saucepan and allow to swell briefly. Heat the mixture, stirring constantly, until the agar agar dissolves and simmer for another two minutes. Then add to the cream cheese and tofu mixture and blend well.
6. Spread the finished filling evenly over the prepared base. Leave the cheesecake to set in the fridge overnight or for at least four hours.
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