Japanese Matcha-Yuzu Cheesecake with Crispy Millet Crust

Ingredients

• 0.5 cup raw cashews, soaked in hot water 15 minutes, drained
• 3 tbsp coconut oil, divided: 2 tbsp for crust, 1 tbsp for filling
• 0.33 cup millet, cooked according to package directions and cooled
• 0.25 cup sliced almonds, finely chopped
• 2 tbsp maple syrup, divided: 1 tbsp for crust, 1 tbsp for filling
• 0.125 tsp sea salt, divided
• 0.5 cup silken tofu, drained and pressed
• 1 tsp matcha powder, divided: 0.75 tsp for filling, 0.25 tsp for swirl
• 2 tbsp fresh yuzu juice, or lemon juice as substitute
• 0.5 tsp vanilla extract
• 3 tbsp aquafaba, chickpea liquid for whipping
• 0.125 tsp cream of tartar
• 1 tsp arrowroot powder, for stability
• 1 tbsp candied yuzu peel, for garnish

Instructions

1. 1

   Prepare a 4-inch individual tart pan or ramekin with parchment paper lining.

2. 2

   Cook millet according to package directions (typically 15-20 minutes), then cool completely.