Matcha Cheesecake, Cacao Soil, Mango Jam

Matcha Cheesecake

Your Third Course: Matcha Cheesecake, Cacao Soil, Mango Jam

This Matcha Cheesecake is smooth and velvety.  It’s definitely one of those desserts that could fool people into thinking it’s not raw.  The fermentation not only makes it that way, but it also delivers a huge hit of probiotics and makes the whole thing much easier to digest.

This is definitely one dessert to feel great about eating.

If you’re not going to serve the whole thing at your dinner party, then slice it up and freeze individually.  It’ll be good for several months in the freezer.

Enjoy the process of making this, as much as the process of eating it.  It’s a real crowd pleaser and you’ll feel so proud serving it to your guests.

BTW, the cacao soil and mango jam make killer chia seed porridge toppers, so if you have leftovers, you know what to do 😉

In case you missed them, the first 2 courses to this dinner party menu are here:

Lychee Ceviche with Smoked Cashew Cheese

Sea Veg Croquettes, Tartar, Sweet Chilli, Wilted Spinach

 

Matcha Cheesecake

Matcha Cheesecake

Base

  • 2 cups pecans soaked and rinsed
  • 3 tablespoon coconut sugar
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon lacuma
  • 3 tablespoons cacao powder
  • Pinch salt
  • Pinch tsp vanilla powder
  1. Grind all ingredients in a food processor until crumbly. Press in to a 9″ springform pan, or 2 smaller pans for a similar size slice to the one pictured.

Filling

  • 2 cups cashews, soaked
  • 1 cup water
  • 1 teaspoon probiotics
  • 2 tablespoons lemon juice
  • 3/4 cup powdered xylitol or raw cane sugar
  • 1/2 teaspoon vanilla powder
  • 3 teaspoons matcha powder (the highest quality you can find)
  • Pinch of salt
  • 3/4 cup melted coconut oil
  1. Blend the cashews, water and probiotics in a highspeed blender until smooth.
  2. Transfer to a bowl or container that you can cover, then sit it in a warm place overnight or fir up to 16 hours.  You’ll know it’s cultured enough when you run a spoon through it and see tiny bubbles.  It should also have a slightly sour taste.
  3. Once you’re happy with it, transfer to a food processor, along with the lemon juice, xylitol, vanilla powder, match powder, salt and coconut oil.  Make sure the coconut oil is warm when you add it and that the cashew mixture itself isn’t cold (it hasn’t just come out of the fridge).  This is because we don’t wan’t the coconut oil to firm up and seize the whole mixture, which makes the next step very tricky.
  4. Pour your filling on top of the base in the springform pans, then place into the fridge overnight to set.  If your cheesecake is still a little softer than you’d like it to be, place the whole thing in the freezer for a couple of hours and remove 20 minutes before slicing.

Cacao Soil & Mango Jam

Mango Jam

Cacao Soil

  • 1 cup walnuts
  • 1 tablespoon tahini
  • 1 cup soft dates
  • 1/4 cup cashews
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla powder
  • 1/4 cup cacao powder
  1. Grind cashews and walnuts into a flour in the food processor first, then add the remaining ingredients and process again until the dates are completely broken down.

Mango Jam

  • 1 cup dried mango, soaked overnight
  1. Blend mango in a highspeed blender, using as much of the soak water as you need, to get the consistency you want.

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80 Comments

  1. Sean
    Reply
    Posted

    Hi Russell
    Where can I find your raw recipes?
    i.e., recipes without
    cashews (heat treated when removed from shell)
    agave (similar process to HFCS)
    coconut sugar (water is boiled off leaving behind sugar)
    raw cane sugar (water is boiled off leaving behind sugar)
    tahini (usually roasted and then ground into paste)

    • Russell
      Reply
      Posted

      I feel like this is a trick question, Sean 😉

      As you know, if you want to buy cashews that are truly raw, then you can do that. That is also the case with tahini, there are several truly raw varieties out there.

      I don’t use agave anymore, because it’s high fructose, but we haven’t gotten around to changing all the recipes yet. We will do.

      If we’re being really strict, then I also wouldn’t use nutritional yeast, sundried tomatoes and probably a few other things that don’t come to mind immediately.

      If you’re looking for someone who makes very strict, pure 100% raw recipes without exception, then I’m probably not your guy, which is OK.

    • Russell
      Reply
      Posted

      Hey Nikolay, it depends on the ingredient. A cup of berries is different to a cup of cashews. You’d have to measure out a cup of whatever ingredients you want, and then weigh it.

    • Russell
      Reply
      Posted

      You can replace the water used to blend the cashews with rejuvelac. If the taste is too strong for you, then just replace 1/4 of the water with rejuvelac and work up from there, with each version that you make.

  2. Rina Pang
    Reply
    Posted

    Hi Chef Russell, thank you very much for your inspiring work. I would like to try this recipe.
    Cacao soil:
    1) can I use almond nuts instead of walnut? It’s cheaper in Malaysia. Importantly, must either both almonds or walnuts skin be peeled first prior to use? 2) if I can use vanilla essence as substitute for powder, how much amount to be used for this recipe. 3) will it be a sweeten tahini or unsweetened? Thank you very much

    By the way, I couldn’t play your video for Dessert online course shown below. I would like to find out more. Thanks much again.

    • Russell
      Reply
      Posted

      Hey Rina 🙂

      1) Yes, you can use almonds, and there’s no need to peel them. I never peel walnuts as there’s not really much to peel.

      2) 1/2 teaspoon, but try and get extract (real vanilla) rather than essence (an artificial flavour).

      3) Unsweetened.

      That’s strange. The Desserts Course page is here and the video seems to be working now 🙂

  3. Raquel Martínez
    Reply
    Posted

    Fantastic recipe! Is posible make it without probiotics? Or the flavor Is better with? Thank you! And sorry for my English 🙂

  4. joanne
    Reply
    Posted

    I’m preparing to make this recipe, but have some questions..
    How long should the pecans and cashews be soaked for the base and filling?
    Do the walnuts and the cashews in the Cacao Soil also need to be soaked even though not indicated in the recipe?
    Can fresh mango be used instead of dried?

    I presoaked the pecans overnight, but didn’t do the cashews thinking they needed less soaking time, but am seeing on the internet that cashews also need to be soaked overnight.. so am a little confused about that. Can I refrigerate the pecans that I’ve presoaked and drained, and leave it for another day to make the recipe?

    • Russell
      Reply
      Posted

      If you want a minimum soak time, then 30 minutes for cashews and 4 hours for pecans, however I just soak them both overnight.

      The general rule is that you would want to soak all nuts if you have the time. In this (soil) recipe the walnuts and cashews would need to be dehydrated after soaking.

      Fresh mango won’t make a jam, it’ll be too loose.

      Yes you can freeze the presoaked nuts just fine.

      • Barbara M
        Reply
        Posted

        Just as a clarification since I am new to soaking nuts and seeds…
        So the cashews for the base need to be soaked – prior to and in addition to – the overnight soak with the probiotics?
        Thank you.

          • Barb Manion
            Reply
            Posted

            Ah, I see the difference. Thanks, Russell! I am bringing this to a potluck Xmas dinner decorated with pomegranate seeds and serving the mango on the side.

  5. Helena Damico
    Reply
    Posted

    Hello Russell, I’m from Brazil and would love to have your desserts class. I would like to know before, what gives the hardness in the cakes, cheesecake and desserts in general… Is that the coconut oil or lecitin ? Here in Brazil, coconut oil is too expensive.. I want to make this desserts to sell.
    Thank you

  6. Rebecca Rosak
    Reply
    Posted

    Thank you Russell. You are so kind to share your recipes from one of your courses. Can’t wait to make them. Would love to take the whole class but time restricts me from that right now but will definitely put on my calendar as something I want to do in the future!

    • Russell
      Reply
      Posted

      We’d love to have you when you are ready! Once you have access to the course you have it and can do it at your own pace 🙂

  7. Kimm Johnston
    Reply
    Posted

    This dessert looks amazing, love the vibrant colour! I notice there are a lot of nuts which I always have to substitute due to an allergy. Would this recipe work well replacing the nuts with the usual different types of seeds etc?? 🙂 thank you

    • Russell
      Reply
      Posted

      It would be a bit tricky, since sunflower seeds can get bitter in the cheesecake. I have made cheese with sunflower seed cheese using coconut water instead of water, which sweetens it up.

  8. Basma
    Reply
    Posted

    Hi Russel,

    Thank you for this it looks gorgeous and so unique! i cant wait to try it out 🙂

    Quick qn: Can i make the cheesecake without the lacuma and the probiotics as i dont have these.

    Thanks
    Basma

    • Russell
      Reply
      Posted

      Without lacuma, yes. But the probiotics are used to culture and flavour the cheesecake. They can be bought from health food shops and online very easily. Look for any probiotic with acidophilus in.

  9. Mie
    Reply
    Posted

    Hi Russell
    Very beautiful photo 🙂
    At the Cacao Soil, the recipe say 1 cup of walnuts, but at description at how to, it say: Grind cashews and walnuts?
    So are you only using walnuts? or are you using both walnuts and cashews? and if, then how much each ?
    Thank you 🙂

    • Russell
      Reply
      Posted

      Hey Mie 🙂

      Not sure what you’re asking. . .in the recipe there is both cashews and walnuts and in the instructions it says cashews and walnuts.

  10. Carmelle Ouellet
    Reply
    Posted

    Hi Russell,
    Can you give me the equivalence of 3 teaspoons matcha powder in grams please? Your recipe looks delicious and the color…just amazing!
    Many thanks!
    Congratulations for your excellent work!

  11. Barb Manion
    Reply
    Posted

    Hi Russell! Firstly, just want say you are my hero. You have started me on the road to what could have been an Everest-like learning curve, but you have started me out with stellar results! I’m hoping to take the raw chocolate making course with you someday. My questions are:
    Why do you use reconstituted mango as opposed to fresh mango? Less juicy?
    And I prefer xylitol (since it’s good for the teeth!) over other sweeteners, What’s the reason for using coconut sugar for the base. Is it the taste factor?
    Thank you!

    • Russell
      Reply
      Posted

      Thanks, Barb 🙂

      Blending up fresh mango gives too loose of a mixture, which is not like jam.

      You can use xylitol in the base too if you’d like 🙂

  12. Kathleen Treharne
    Reply
    Posted

    Thank you Russell for all the beautiful hard work, you put into these recipes. I see your passion and love for what you do and also how you like to help people . Thank you again. God Bless. K.T.

  13. Caroline Maina
    Reply
    Posted

    Wow! Thanks Russell for this amazing looking, and I’m sure also, tasting recipe!

    You are just the best! Just one remark, why dont you use fresh mango instead? Its more natural…But I’m sure you know better.

    Love
    Caroline

  14. Georgiana
    Reply
    Posted

    Hi Russell, I just want to say that you are my inspiration today! I love the presentation very much! Thank you for sharing. What is the best substitute of the cashews? We don’t use cashews in the house at all…and still couldn’t decide which is the best substitute of it. Thank you very much and keep doing what you are doing because it seems to me the best of all!
    Love,
    Georgiana

  15. Gaby Zoebl
    Reply
    Posted

    Hi Russell: Love your recipes! Thanks for sharing. Do I need to dehydrate the soaked pecans before I use them or can I just use them soaked? Thanks for letting me know :).

  16. Kelly Holden
    Reply
    Posted

    Hi Russell, I know there’s no real substitute for xylitol, but would the recipe work reasonably well with either baobab, camu camu or lucuma, all of which are quite sweet and fairly light in colour? I don’t use xylitol any more as it’s highly toxic to dogs and we have a beautiful german shepherd, so won’t even keep it in the house!

    • Russell
      Reply
      Posted

      Hey Kelly, you could use those, yes. You could also use raw cane sugar, but it depends on how you feel about that.

      Also, ingredients like lacuma will add a different flavour and the sweetness would be lessened, so it depends on your tastes. If you can get a light coloured honey that would work too.

  17. Bosha
    Reply
    Posted

    Thank you for these wonderful recipes.
    I tested the ceviche Lychee, it was a great success.
    I’ll make the recipe in the second week; I will come in to debrief you.
    For the 3rd there for me, a lot of fat, but why not after a light meal …
    What wonderful discoveries and full of generosity.
    Beautiful day.

    • Russell
      Reply
      Posted

      Hey Jane, the cacao soil is the chocolate crumb part of this recipe, as you can see in the picture.

      Any leftover would make a great topping for chia porridge.

  18. Wilmary
    Reply
    Posted

    It calls for 2tbs of lemon juice, but is nit used in the method. Which part should I added? To the probiotic mixture or the matcha base? Thanks in advance. Love love your work.

  19. Janeen Martin
    Reply
    Posted

    I know people have asked for a substitute for xylitol but can you use agave instead as that’s quite neutral flavoured?

    • Russell
      Reply
      Posted

      I wouldn’t use agave as it’s very high in fructose.

      Raw cane sugar is an alternative, or if you use honey, then you could find a lightly coloured one.

  20. anna
    Reply
    Posted

    Hi Russell what can i replace xylitol with? also matcha powder where can i source the best quality from does it come from a certain country or is it a graded? and one more question the vanilla powder can that be replaced with extract or pod?

  21. joanne
    Reply
    Posted

    Oops forgot to ask.. would it be better to use ceremonial grade matcha which is a lot more expensive, or would culinary grade work, since the matcha is not being used on it’s own like when it’s being used to make tea?

  22. Lucy hill
    Reply
    Posted

    Another cracker 🙂 I may do this at our upcoming yoga retreat this weekend, which has a 50% raw menu. Can you advise how many slices approximately this would make? Many thanks

    • Russell
      Reply
      Posted

      That depends on how much you give them 🙂 I would say 10 if you use the 9″ pan, or 16 if you use 2 smaller pans.

  23. joanne
    Reply
    Posted

    This looks delicious! I’d like to try the recipe, but have a question about the probiotic. I have some probiotic capsules and wondered if I could measure out a teaspoon of probiotic from the capsules or would I need to use a different amount? Thanks!

      • joanne
        Reply
        Posted

        So use 1 teaspoon from the capsules? I vaguely remember that probiotics was used in another recipe some time ago, and there was some mention of the capsules being more potent or something like that.. What brand of matcha do you use? Is there a substitute for xylitol? Can I split the recipe in half to make 1 smaller size ? Thanks for your quick reply!

        • Russell
          Reply
          Posted

          Yes, capsules are more potent, but I still use 1 tsp, which is 8 capsules. You could halve that I think though.

          I use a matcha from Postcard Teas in London (it’s a shop).

          There’s not really a substitute for xylitol that will keep the colour of the cheesecake.

          Yes you can split the recipe to make a smaller size.

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