抹茶芝士蛋糕，一直是不少港人心目中的完美甜點。微苦之後便是甘甜的餘味，細膩絲滑、綿軟醇香，入口即化。今期，Ken大廚帶來一款在家也可以做的蛋糕食譜，步驟雖然較多，但只要慢慢來，絕對可以做出令人滿意的味道！軟滑的芝士蛋糕包裹着舌尖，釋出淡雅的抹茶香氣，以後想吃抹茶蛋糕，就不用大老遠飛去日本囉！趕緊來修煉你的「抹茶力」吧！
生機抹茶芝士蛋糕
餅底材料（一個8吋蛋糕）：
杏仁 125g
蕎麥 40g
椰子花蜜 40g
冷壓椰子油 25g
岩鹽 少許
生機芝士餡材料：
冷壓椰子油 230g
椰子花蜜 150g
腰果 430g
飲用水380g
天然雲厘拿精油 少許
抹茶粉 20g
岩鹽 少許
做法：
- 先做餅底，用食物處理器將杏仁及蕎麥打碎，再加入餘下的餅底材料拌勻。取一個8吋蛋糕模，將餅底材料用湯匙鋪平及壓實，放入雪櫃冷藏備用；
- 再做芝士餡，腰果及飲用水放入高速攪拌機中打至幼滑；
- 再加入椰子花蜜、鹽、抹茶粉、雲厘拿精油拌勻；
- 最後加入椰子油，完全打勻後倒入備用餅底蛋糕模中，放入冰格最少雪四小時，切件裝飾後可享用；
小貼士：食譜所用的果仁及種子都經過浸泡及低溫風乾。亦可用已烘焙過的果仁，但營養價值不同。
Raw Matcha Cheesecake
Ingredients for the cake base (8 inches) :
125g almonds
40g buckwheat
40g coconut flower nectar
25g cold-pressed virgin coconut oil
A pinch of rock salt
Ingredients for the raw cheese cake filling:
230g cold-pressed virgin coconut oil
150g coconut flower nectar
430g cashew nuts
380g drinking water
A drizzle of pure vanilla extract
20g matcha powder
A pinch of rock salt
Steps:
- Prepare the cake base first. Blend the almonds and buckwheat in a food processor. Add in the remaining cake base ingredients and mix well. In an 8-inch cake pan, press the ingredients with a spoon evenly to the bottom. Place in the refrigerator.
- Then make the cheese cake filling. Add the cashew nuts and drinking water into a high-speed blender. Blend until silky smooth.
- Add the coconut flower nectar, salt, matcha powder and vanilla extract. Whiz until creamy.
- Lastly, pour in the coconut oil. Blend everything well and spread over the cake base pan. Place in the freezer to set for at least 4 hours. Slice and decorate before serving.
Tips: All the nuts and seeds used in this recipe were soaked and air dried at low temperature. You may also replace them with roasted nuts, but the nutritional benefits may be different.