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Crust can be made 1 day in advanced, keep in springform pan and cover with tea towel at room temperature.
Matcha filling can be made 1-2 days in advanced. Keep stored in fridge in air-tight container.
Cheesecake will keep in freezer for up to 10 days, but best served fresh. To ensure freshness wrap tightly in a tea towel or tin foil when storing in fridge, (after frozen solid).
Allowing 15-20 minutes for the cheesecake to thaw makes it easier to slice the cake. I like to use a large butcher knife for this. Thawing will also allow for the flavours to come through.
You do not need a spring form pan to make this recipe. Alternative is to cut thin pieces of parchment paper and layer them along the bottom and up the sides of your cake pan (like a snow flake). This will help you to pull out the cake when finished. I find a spring form pan the easiest for making vegan cheesecakes to pop out of the tin. For this recipe I used an 18cm/7-inch diameter spring form pan.
The amount of matcha used in this recipe can be modified to taste. I find the perfect amount to be 1 tbsp + 1 tsp. But you can also add matcha bit-by-bit, tasting as you go for desired taste.