I love Matcha with his own taste 🌿🍵. In the Philippines the addition of Matcha to drinks and food is a hype and of course I was so happy about it! Whoop whoop! 🌿🍵🙌 I enjoyed Iced Matcha Latte, Iced Matcha Espresso Fusion and the best: Mc Flurry with Matcha and Oreo. Thanks Mc Donald’s for this tasty creation…I could have eaten it every day. Happily there is no Mc Do in Agoo La Union, so bye bye more pounds and hello flat belly…okay joke…hahaha. Before I went to the Philippines, I tried a Matcha Lemon Cheesecake at home for Bae and me, which is also low carb and gluten free…. The taste is great and the color is great anyway. The bottom and the filling are the same as on my lemon curcuma cheesecake. Instead of turmeric I simply mixed Matcha with a little water and added it to the filling. 💚
- 170 gr. Almonds
- 30 gr. Pecan Nuts
- 50 gr. Gluten-free Wholemeal Oatmeal Flour
- 11 pcs Dates
- 30 gr. Agave Nectar
- 2 Tbsp. Wholemeal Quinoa Pops
- 1 Pinch Salt
- 40 gr. Coconut Oil melted
- 200 gr. Low-fat Curd
- 100 gr. Cream Cheese
- 1 Tsp. Lime Zest
- 100 ml Lemon Juice
- 1 Tbsp. Matcha Powder
- 3 Leaves Gelatine
- 80 gr. Agave Nectar
For the tart crust put the nuts, dates, wholemeal oatmeal flour, coconut oil, Agave Nectar, salt into a food processor and mix everything together until a moist dough is formed. If it is still too dry, you can add very little water.
Finally add the quinoa pops and mix again briefly.
Put the bottom into a tart mould and press it down nicely.
You can briefly bake the base at 150 degrees circulating air for 10 minutes or put it directly in the fridge.
For the filling, first soak the gelatine leaves in cold water.
Now mix the low-fat curd cheese, cream cheese, lime zest, lemon juice, agave nectar and salt until you have a creamy consistency. Mix the Matcha Powder with a bit of water and add it to the filling.
Heat 3 tbsp of the mixture in a frying pan and carefully add the gelatine leaves. Stir until the gelatine is completely dissolved.
Add the gelatine mixture to the rest of the filling and mix well.
Place the filling briefly on the tart base and cool for 2-3 hours.
Decorate with lime slices, quinoa pops, chopped pistachios and white chocolate and the delicious tart is ready to serve.
I hope you enjoyed the recipe & I look forward to your comments on my low carb, gluten-free matcha-lemon raw cake and let me know how your version of this recipe has become!
♡ Gloria Corazon Sommer
P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!