Raw Matcha Raspberry Cheesecake With a Raisin-Walnut Crust
[Vegan]

To Make the Crust:

1. Chop the nuts and raisins in a blender until you get sticky mass. Transfer it to the bottom of a round spring-form pan and smooth out with the reverse side of a tablespoon. Press gently with your fingers to make it stick to the bottom of the form.

To Make the Cheesecake:

1. Rinse and drain the cashews.
2. Blend thoroughly all ingredients except for the matcha powder in a blender until smooth. Try. Add more sweetener to taste. We want everything to be incorporated, so blend long enough, about 5 minutes.
3. Pour half of the filling onto the crust. Gently tap the spring-form pan on the table in order to smooth the surface.

To Make the Matcha Layer:

1. Pour 1/2 teaspoon of the green matcha powder in the remaining half of the filling. Pulse a few times so that the powder is blended thoroughly into the filling.
2. Pour the green stuff over the white one. Smooth the surface.
3. Place the cake in the refrigerator for about 2 hours or in the freezer for about 15-30 minutes in order to harden. If possible, let it stand in the refrigerator overnight.

To Serve:

1. When the cake hardens evenly, vies the remaining green powder on the top using a tea strainer.
2. Gently swipe a table knife between the side surface of the spring-form and the cake and separate the form.
3. Decorate the cheesecake with raspberries, then cut into 4 or 8 pieces and serve.