Matcha brownie cheesecake
MATCHA BROWNIE CHEESECAKE
recipe courtesy of @keto_wonder_woman
recipe courtesy of @keto_wonder_woman
Cheesecake Crust:
@ketocandygirl double fudge brownie mix (+ 1 stick of butter, 2 eggs, 1/4 c hot water). Matcha Cheesecake filling:
2- 8 oz cream cheese (room temp)
1/4 cup unsweetened almond milk
1 1/2 tbsp Teami Matcha powder
3/4 cup pyuresweetener
2 large eggs (room temp)
1 tsp vanilla extract
Pinch of salt
@ketocandygirl double fudge brownie mix (+ 1 stick of butter, 2 eggs, 1/4 c hot water). Matcha Cheesecake filling:
2- 8 oz cream cheese (room temp)
1/4 cup unsweetened almond milk
1 1/2 tbsp Teami Matcha powder
3/4 cup pyuresweetener
2 large eggs (room temp)
1 tsp vanilla extract
Pinch of salt
start by making your @ketocandygirl brownie mix following package instructions. I made mine using a 9” springform pan. I lined the bottom with parchment paper. Once the brownie base is baked, set aside and allow it to cool down as you make your cheesecake filling.
In a small bowl, whisk the matcha powder and the almond milk until well incorporated and set aside.
In a large bowl mix the cream cheese until smooth then add the rest of the ingredients including the matcha.
Pour the cheesecake batter on top of the brownie base. Bake at 300° for 25-30 minutes. When done, remove from the oven and allow to cool down while you make the final layer of the chocolate ganache.
In a small bowl, whisk the matcha powder and the almond milk until well incorporated and set aside.
In a large bowl mix the cream cheese until smooth then add the rest of the ingredients including the matcha.
Pour the cheesecake batter on top of the brownie base. Bake at 300° for 25-30 minutes. When done, remove from the oven and allow to cool down while you make the final layer of the chocolate ganache.
Chocolate Ganache
3 oz choc zero chocolate
6 oz heavy cream
In a small saucepan heat your cream, but don’t let it boil. Turn off the heat and add in your chocolate. Let it sit for 3 minutes and then mix. Allow your ganache to cool down and carefully pour on top of the cheesecake. Then place your cheesecake in the refrigerator overnight. To decorate I sprinkled matcha powder on top of using a fine mesh strainer and decorated with whipped cream and strawberries.
3 oz choc zero chocolate
6 oz heavy cream
In a small saucepan heat your cream, but don’t let it boil. Turn off the heat and add in your chocolate. Let it sit for 3 minutes and then mix. Allow your ganache to cool down and carefully pour on top of the cheesecake. Then place your cheesecake in the refrigerator overnight. To decorate I sprinkled matcha powder on top of using a fine mesh strainer and decorated with whipped cream and strawberries.
