Cheesecake Raspberry Rose Cheesecake

 

 Cheesecake  

Raspberry Rose Cheesecake

 

Makes one 6-inch cake

 

Crust:

 

1/4 cup pistachios

3/4 cup organic gluten-free rolled oats, or quinoa flakes

1/4 cup pitted Medjool dates

1/8 tsp sea salt

 

 

Filling:

 

1 cup full-fat coconut cream

3/4 cup cooked chickpeas

1/4 cup maple syrup

1 tsp pure vanilla extract

1 Tbsp rose water

1/8 tsp sea salt (or to taste

1/2 cup plus 2 Tbp coconut butter (NOT OIL), warmed to liquid

1/2 cup fresh organic raspberries

 

 

Swirl:

 

2/3 cup organic raspberry jam

 

 

Instructions:

Grease a 6-inch spring form pan and place parchment paper on the bottom.

To prepare the crust, combine all the ingredients in a food processor and process until the mixture resembles crumbs and begins to come together when squeezed; if not, add a few tsp filtered water and pulse again. Press firmly onto the pan's bottom.

In the meantime, put all the ingredients for the filling in a food processor or high-speed blender and mix until smooth.

Spoon half of the filling into the prepared crust, then evenly distribute a little amount of jam on top, keeping it spaced apart. Using a knife, swirl a few times. Continue with the remaining jam and filling.

For around four hours, or overnight in the refrigerator if you're not in a rush, place the cheesecake in the freezer to set.

Take out of the freezer, de-mould, and savour!  Cake leftovers should be refrigerated.

 

I use full-fat coconut milk. If you're using a different brand, just make sure it's the thick kind; otherwise, the cream in this recipe won't work; at least two-thirds of the can should be quite thick.

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