I made this particular tofu cheesecake three times. The first time the photos simply were not good. The second time, we ate it before even we thought about taking pictures. For the third time, I finished my matcha, my amazing matcha which a one good soul brought me from Japan.
So, no matcha cheesecakes anymore.
But why matcha?
A few years ago I had the opportunity to try the original matcha and I fell in love. Slightly earthy flavor, damp, yet intense green color, specific sweet smell.
Ideally suited for early spring, when everything starts to be green, but there is still more earth than grass, more branches than leaves, and birds fight for threads, strings and twigs.
The original Japanese matcha is not suitable for baking. First of all, the ideal temperature for it is 60 – 80 C degrees, so baking dough, bread or cheesecake at 180-200 degrees is just a waste. Especially, when ordinary spinach can gave this beautiful, deep green color to the pastries.
Second, the original Japanese matcha is expensive.
On the market are often available strangely cheap “Original Japan Style Matcha” or “culinary matcha.” It’s a Chinese fake, or Chinese matcha, sometimes it’s a really low quality Japanese matcha. These cheap counterparts are suitable for cooking, baking and preparing latte.
This cheaper matcha is often used as a supplement to other teas – it improves flavor, color, as a supplement to sorbets, ice cream, alcoholic beverages, shakes, creams and green chocolates.
I recommend you, despite the high price, try an original matcha. Unlike other teas, we do not drink brews here, but dissolved tea leaves, which makes us consume more caffeine (purine alkaloid contained in many plants, coffee – caffeine, tea – teine, mate – matine), polyphenols and vitamins. Matcha also contains a lot of cholorophyte.
Going back to the tofu cheesecake. Because I wrote too much about tea… But back to the topic. Bottom (dough) is the only thing we’ll bake.
Originally, the recipe comes from the White Plate blog and contains eggs and butter. Aa I do not use it, I had to rebuild the recipe. But if you do not care about the vegan recipe, take a look at Liska’s recipe.
Plums in chocolate can also be doubtful. But it’s possible to buy plums (prunes) in dark chocolate or even in vegan „milk” chocolate.
Remember to cool the tofu mixture before adding matcha. Too high a temperature will cause the taste of the matcha suppressed or completely killed.
Bon Appetit 🙂
15 dag prunes in chocolate (if you couldn’t buy prunes in bitter chocolate, then 10 dag of prunes and 6-8 pieces [squares] of dark chocolate)
1 tbsp coconut butter (ie unrefined coconut oil)
10 dag brown sugar
2 tablespoons wheat flour
0.5 teaspoons baking powder
25 dag tofu
6 – 7 tablespoons of pine syrup (you can use maple syrup)
25 dag coconut cream (leave a can of coconut milk in the refrigerator overnight, the next day the cream will separate from the water)
2 teaspoons of agar
2 tablespoons matcha
3 tablespoons lime juice
- Prunes, chocolate, coconut and sugar transfer to a small pot and heat.
- When the chocolate and sugar dissolve, remove the pot from the fire and leave for 10 – 15 minutes to cool.
- Put it into the blender and mix it on a really smooth paste.
- Add flour and baking powder and knead quickly.
- The cake form (16cm) laid out with baking paper and at the bottom we distribute the dough.
- Put in the oven heated to 190C (374F) and bake about 15 minutes.
- Leave to cool.
- Tofu and pine syrup mix on smooth mass.
- Coconut cream and agar agar translate into a pot and boil.
- Add the tofu and cook for 5 minutes.
- Take off from the fire and put it aside to cool down.
- When tofu mass is cool, prepare a matcha.
- Add matcha powder into a small bowl, pour warm (but not hot) water and mix until you get a smooth paste.
- Then add matcha and lime juice to the tofu and mix thoroughly (preferably with a blender, so matcha paste will be evenly mixed with tofu mixture).
- Put to the cake form with baked chocolate and prune bottom.
- Chill minimum one hour in the fridge before serving.