Guilt-free-ish Matcha Cheesecake

Ingredients

• 1.5 cups Almond Flour (finely ground, gluten‑free)
• 0.25 cup Powdered Sugar (for crust sweetness)
• 3 tablespoons Unsalted Butter (melted, room temperature)
• 16 ounces Cream Cheese (softened, full‑fat for creaminess)
• 0.5 cup Greek Yogurt (plain, full‑fat; replaces heavy cream)
• 0.5 cup Granulated Sugar (for filling sweetness)
• 2 large Eggs (room temperature)
• 2 tablespoons Matcha Powder (high‑quality culinary grade, sifted)
• 1 teaspoon Vanilla Extract (pure)
• 1 teaspoon Lemon Juice (freshly squeezed, brightens flavor)
• 2 tablespoons Cornstarch (helps set the cheesecake, gluten‑free)
• 0.25 teaspoon Salt (enhances flavor)

Instructions

1. Prepare the Crust

   In a mixing bowl combine almond flour, powdered sugar, and melted butter. Mix until the mixture resembles wet sand, then press firmly into the bottom of the springform pan to form an even crust.

   Time: PT5M

2. Make the Matcha Filling

   Beat the softened cream cheese until smooth. Add Greek yogurt, granulated sugar, and continue beating. Incorporate eggs one at a time, then whisk in sifted matcha powder, vanilla extract, lemon juice, cornstarch, and salt. Mix just until combined; avoid over‑mixing.

   Time: PT10M

3. Assemble the Cheesecake

   Pour the matcha filling over the chilled crust, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.

   Time: PT3M

4. Cook in the Rice Cooker

   Place a small heat‑proof bowl with 1 cup of water inside the rice cooker (this creates steam). Set the pan on a trivet or directly on the rice cooker’s inner pot, close the lid, and select the regular "Cook" setting. Let it run until the cooker switches to "Warm" (about 45 minutes). The cheesecake should be set around the edges but still slightly wobble in the center.

   Time: PT45M

5. Cool and Chill

   Allow the cheesecake to cool in the rice cooker for 15 minutes, then remove the pan, run a thin knife around the edge, and release the springform. Refrigerate for at least 4 hours (overnight preferred) before slicing.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

20g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Almond Flour: Ground hazelnuts, Coconut flour (use less)
• Instead of Powdered Sugar: Granulated sugar (processed finer)
• Instead of Unsalted Butter: Coconut oil, Melted ghee
• Instead of Cream Cheese: Neufchatel cheese (less fat)
• Instead of Greek Yogurt: Plain low‑fat yogurt, Coconut yogurt
• Instead of Granulated Sugar: Coconut sugar, Honey (reduce other liquids)
• Instead of Eggs: Egg replacer, Silken tofu (¼ cup per egg)
• Instead of Matcha Powder: Green tea powder (lower flavor)
• Instead of Vanilla Extract: Maple extract
• Instead of Lemon Juice: Apple cider vinegar (½ tsp)
• Instead of Cornstarch: Tapioca starch
• Instead of Salt: Sea salt

Equipment Needed

• Rice Cooker
• 8‑inch Springform Pan
• Mixing Bowl
• Whisk or Hand Mixer
• Spatula
• Measuring Cups and Spoons
• Kitchen Scale (optional)
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Pressing the crust firmly and evenly.
• Sifting matcha powder to avoid lumps.
• Maintaining steam inside the rice cooker throughout cooking.

Chef Tips from the Video

• Use ceremonial‑grade matcha for the brightest color and most delicate flavor.
• For an extra silky texture, blend the filling in a food processor for 30 seconds before pouring.
• Line the bottom of the springform pan with parchment paper for easier removal.

Troubleshooting

Storage

Refrigerator: Cover tightly; keep up to 5 days.

Freezer: Not recommended – texture may become grainy.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The cheesecake can be made a day ahead; keep it refrigerated and cover with plastic wrap.
• If you need to serve it later, let it sit at room temperature for 10 minutes before slicing for easier cuts.

Frequently Asked Questions