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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