Matcha cheesecake

This cheesecake is formulated with our unique Satislent Matcha Coconut. A complete blend of nutrients with all the properties of matcha tea.

Ingredients of the base

1 and ½ cups of Satislent Matcha

3 big spoons of butter

Ingredients of the filling

600 gr. of cream cheese

¼ cup of greek yoghurt

2 eggs

3 big spoons of Satislent Matcha

Ingredients of the topping

1 cup of raspberries

1 spoon of lemon juice

1 spoon of water


For the base

  1. Melt the butter in a bowl and add the Satislent Matcha.
  2. Blend uniformly.
  3. Cover a 20cm mold with oven paper and extend the base mix.
  4. While preparing the filling save the base in the freezer and heat the oven to 165ºC.

For the filling

  1. Break the eggs in a bowl and add the Satislent Matcha. Mix firmly.
  2. Add the cream cheese and yoghurt. Mix until there is no lumps. 
  3. Pour the filling on top of the base.
  4. Place the cake in the oven at 165ºC for around 1 hour.
  5. Once baked, let the cake cool for 2 hours in the fridge.

For the topping

  1. Put the raspberries in a saucepan over medium heat. Add the water and lemon juice.
  2. Cook for about 20 minutes.
  3. Let the topping cool and pour it over the cake.