2/3 cup heavy cream
450 gr of cream cheese, room temperature
1 cup powdered sugar, sifted
½ teaspoon vanilla extract
1½ tablespoon high-quality matcha powder*
1 gluten-free chocolate crust**
Optional: black sesame icing for decoration
Gluten-Free Chocolate Crust
1/2 cup (59g) finely ground almond flour
1/4 cup + 1/2 tablespoon (30g) dutch-processed baking cocoa
1/4 cup (30g) gluten-free oat flour
1 tablespoons (8g) tapioca flour/starch
2 tablespoons (26g) cane sugar
¼ teaspoon kosher salt
4 tablespoons cold, unsalted butter, cut into ¼-inch cubes
3/4 teaspoon vanilla extract
1 cup toasted black sesame seeds
¼ cup powdered sugar, sifted
1/2 teaspoon coconut oil
¼ teaspoon salt
Gluten-free Chocolate Crust
First prepare the crust. Line an 8x8 baking pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment (or a food processor or large bowl with a hand mixer), sift together the almond flour, baking cocoa, oat flour, sugar, and salt. Add the butter cubes and vanilla extract.
With the mixer on medium-low, beat until the dough begins to clump and the butter has been completely combined, about 3-5 minutes. At first it will be very crumbly, but eventually it will clump together when pinched with your fingers. If using the food processor, pulse until the dough begins to clump together.
Press the dough into the bottom of the prepare pan. Prick the bottom all over with a fork and chill for 15 minutes.
Meanwhile, preheat the oven to 190°C
Bake the crust middle rack for 16 minutes, or until it looks firm, but does not yet smell burnt or look too dark. Remove from the oven and while the crust is still hot, use a cup to press down the crust to help hold it together as it cools. Let cool completely before filling (If you're impatient like I am, place it on a cooling rack in the fridge while you prepare the filling).
In the bowl of the stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, whisk the heavy cream on medium-high speed until it holds firm peaks. If using a stand mixer, transfer to a bowl and set aside.
In the bowl of the stand mixer (don't worry about cleaning it, or with a hand mixer in a separate bowl), beat the cream cheese until completely smooth, light, and airy.
With the mixer on low, slowly beat in the powdered sugar and vanilla and mix until completely smooth. If making the Frankenstein, scoop out about 2 tablespoons of filling and set aside - this will be for the eyes.
Sift in the matcha powder and beat until completely smooth and uniform.
Fold the whipped cream into the cream cheese mixture until combined and smooth.
Spoon the cream filling into the cooled baked crust and use an offset spatula to smooth out the top. Chill for 2-3 hours before slicing and decorating. Once chilled, slice into 12 (3x4) rectangles, wiping the knife with a paper towel between each slice to get clean edges. Follow below for instructions on piping the Frankenstein, or if skipping that step, store cheesecake in the fridge until serving for up to 3 days.
If making the Frankensteins, prepare the black sesame icing while the cheesecake chills.
Pulse the black sesame seeds for 20 seconds in a high speed blender or food processor (you will need a small jar for the blender or else you'll need to double the recipe).
Add the powdered sugar, coconut oil, and salt and process until completely smooth, about 1-2 minutes, scraping down the sides as needed. Transfer it to a piping bag fitted with a small round tip (or a ziploc bag with the tip cut off!). Chill for 20 minutes to firm up.
Add the reserved white cheesecake filling to a piping bag fitted with a 1/8-inch round tip. Pipe two dots for eyes on each cheesecake bar
Pipe the black sesame icing hair, pupils, and cross-hatch mouth. Chill until ready to serve.