½ lb. fresh strawberries, washed, dried, hulled, and cut into halves or quarters
A splash of maple syrup
About ¼ tsp pure vanilla extract
A pinch of sea salt
CHEESECAKE
½ cup cookie crumbs (I used ladyfingers)
1 tbsp melted coconut oil
12 oz. cream cheese, room temperature
¼ cup honey
1 tsp pure vanilla extract
¼ cup canned coconut milk
⅓ cup roasted strawberry puree (just blend roasted strawberries until smooth)
MATCHA CHOCOLATE GANACHE
⅓ cup white chocolate melts
1 tbsp full fat canned coconut milk
1 to 2 tsp matcha powder
ASSEMBLY
Mini chocolate chips, fresh strawberries
Instructions
ROASTED STRAWBERRIES: Preheat an oven to 350°F and line a baking tray with aluminum foil and parchment paper for easy cleaning. Lightly spray parchment paper with cooking oil. Toss all strawberry ingredients together and spread out into a single layer on the prepared tray. Bake for 20 to 30 minutes.
CHEESECAKE: Line the bottom and the sides of a 5.5-inch round cake pan with wax or parchment paper. Set aside.
Combine the cookie crumbs and coconut oil together until a wet sand texture is achieved and then press this crust mixture firmly and evenly into the bottom of the prepared cake pan. Freeze while you make the cheesecake batter.
In the bowl of a stand mixer, cream together the cream cheese, honey, and vanilla extract until smooth, soft, and fluffy. Use a spatula to scrape down the sides periodically.
Add the coconut milk and roasted strawberry puree and mix until smooth and fully incorporated.
Pour the cheesecake batter on top of the crust and freeze for 4 hours, or overnight.
After the cake solidifies, prepare the MATCHA CHOCOLATE GANACHE: Melt the white chocolate and coconut milk over a double boiler, or in the microwave using 20 second increments, until melted. If using a microwave, be sure to stir it after every increment. Whisk in the matcha powder until fully dissolved.
ASSEMBLY: Thaw cake in the refrigerator for about 1 hour to make it easier to get out of the pan. Release the cake out of the pan and place it on a serving dish. Press mini chocolate chips into the sides of the cake to imitate strawberry seeds. Then spoon the matcha chocolate over the edge of the cheesecake and let it drip down the sides. If the chocolate is getting too melty, chill it in the freezer or fridge until the chocolate sets. Store cake in the freezer and move it to the refrigerator 2 hours before serving. Top with fresh strawberries right before serving.
Recipe by Radiant Rachels at https://radiantrachels.com/matcha-roasted-strawberry-cheesecake/