Description
A delightful gluten-free matcha cheesecake with a rich chocolate crust and optional black sesame icing for decoration. Perfect for Halloween with Frankenstein-themed decorations or any special occasion dessert lovers.
Ingredients
Scale
Matcha Cheesecake
- ⅔ cup heavy cream
- 2 8-ounce full-fat cream cheese, room temperature
- 1 cup powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 1½ tablespoon high-quality matcha powder
- 1 gluten-free chocolate crust (see below)
- Optional: black sesame icing for decoration
Gluten-Free Chocolate Crust
- ½ cup (59 g) super-fine blanched almond flour
- ¼ cup + ½ tablespoon (30 g) unsweetened Dutch-processed cocoa powder
- ¼ cup (30 g) gluten-free oat flour
- 1 tablespoon (8 g) Bob’s Red Mill tapioca flour
- 2 tablespoons (26 g) granulated sugar
- ¼ teaspoon kosher salt
- 4 tablespoons cold unsalted butter, cut into ¼-inch cubes
- ¾ teaspoon pure vanilla extract
Black Sesame Icing
- 1 cup toasted black sesame seeds
- ¼ cup powdered sugar, sifted
- ½ teaspoon coconut oil
- ¼ teaspoon kosher salt
Instructions
- Prepare the Gluten-Free Chocolate Crust: Line an 8×8 baking pan with parchment paper. In a stand mixer with paddle attachment or food processor, sift together almond flour, cocoa powder, oat flour, sugar, and salt. Add cubed butter and vanilla extract. Beat on medium-low until dough clumps together, about 3-5 minutes. Press dough into the bottom of the pan and prick bottom with a fork. Chill for 15 minutes.
- Bake the Crust: Preheat oven to 375°F. Bake crust on the middle rack for 16 minutes until firm but not burnt. While still hot, press down with a cup to hold it together. Let cool completely, placing in fridge if impatient.
- Whip the Cream: Whisk heavy cream in a stand mixer with a whisk attachment or hand mixer on medium-high speed until firm peaks form. Transfer to a bowl and set aside.
- Make the Cream Cheese Mixture: In the same mixer bowl with paddle attachment, beat cream cheese until smooth and airy. On low speed, slowly add powdered sugar and vanilla extract, mixing until smooth.
- Add Matcha Powder: Sift matcha powder into cream cheese mixture and beat until smooth and uniform. Reserve 2 tablespoons of filling for decoration.
- Combine Mixtures: Gently fold whipped cream into the cream cheese mixture until fully combined and smooth.
- Assemble Cheesecake: Spoon cream filling into cooled crust and smooth the top with an offset spatula. Chill for 2-3 hours before slicing.
- Slice Cheesecake: After chilling, slice into 12 (3×4) rectangles, wiping the knife between slices for clean edges.
- Prepare Black Sesame Icing: While cheesecake chills, pulse black sesame seeds in a blender or food processor for 20 seconds. Add powdered sugar, coconut oil, and salt; process for 1-2 minutes until smooth. Transfer to a piping bag and chill for 20 minutes.
- Decorate Frankensteins: Using reserved white filling in a piping bag with a ⅛-inch tip, pipe two dots for eyes on each bar. Pipe black sesame icing to create hair, pupils, and cross-hatch mouth. Chill until serving.
Notes
- Use high quality ceremonial or latte grade matcha powder for vibrant green color; Encha Organic Latte Grade is recommended.
- Alternative crust: Use 2 cups crushed gluten-free chocolate cookies and 4 tablespoons melted butter, bake for 9 minutes or chill unbaked crust until set.
- Ensure all ingredients, especially flours, are certified gluten-free for safety.
- Wipe knife clean between slices for neat edges.
- Chill the black sesame icing to firm up before decorating.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
