Pistachio Matcha Basque Cheesecake
Ingredients
17.6 oz silken tofu (500 g)
14.1 oz vegan vanilla skyr/quark (400 g)
1 cup vegan whipped cream (250 ml)
100 gr pistachio paste
3 tbsp matcha powder
½ cup cornstarch (60 g)
⅓ cup sugar or xylitol (50-100 gr)
1 tsp vanilla extract
4 tbsp nutritional yeast
½ tsp sea salt
Instructions
Preheat your oven to 390°F (200°C) and line a cake pan or pie dish with parchment paper, making sure it comes up the sides for easy removal.
Add all ingredients to a blender and blend until smooth and creamy.
Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles.
Bake in the preheated oven for 55–60 minutes, or until the top is deeply golden and the center still has a slight jiggle.
Allow the cheesecake to cool completely at room temperature. Then, transfer it to the fridge and let it chill overnight for the best texture and flavor.
Optional, but highly recommended: before serving, top with vegan whipped cream, a sprinkle of chopped pistachios, and a drizzle of pistachio paste for an extra indulgent touch.
