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Rose and Pistachio Cheesecake

Rose and Pistachio Cheesecake

Recipes

I created this cheesecake to enjoy with good friends and was keen to combine two flavors which I love separately but thought would pair well together and create an elegant and fresh cake which is perfect for dessert or just enjoyed on its own. hope you love it as much as I do!

rose cheese cake 2

ingredients;

Base

 

1 cup almonds

8 fresh dates pitted

Pinch of salt

1 tablespoon coconut oil

1 tablespoon cacao powder

 

Rose Layer

 

1 cup cashews (soaked for at least four hours and then drained and rinsed well)

6 tablespoons cashew milk

4 tablespoons maple syrup

2 teaspoons rose essence (add more depending on your essence)

1 dessert spoonful of lemon juice

4 tablespoons fresh or frozen raspberries (this is more for the color) or 1 tablespoon raspberry powder

Pinch of salt

2 tablespoons of melted coconut oil

1 teaspoon of edible rose petals to decorate

 

Pistachio Layer

 

1/2 cup cashews (soaked for at least four hours and then drained and rinsed well)

1/2 cup pistachios (also soaked for at least four hours and then drained and rinsed well)

1/2 cup cashew milk

4 tablespoons maple syrup

1/2 teaspoon vanilla extract

1/3 teaspoon spirulina (this is for color)

1 dessert spoonful of lemon juice

2 tablespoons of melted coconut oil

rose cheesecake 3

 

Prepare a 6” springform tin by lightly greasing with coconut oil

Next prepare your base. Add all the ingredients to your food processor and blend until they come together and form a dough. Transfer this to your tin and press in until smooth and even, pressing firmly with the back of a spoon to ensure an even layer. Put your tin in the freezer as your prepare your fillings.

To make the pistachio layer

Add all your ingredients except the coconut oil to your food processer and blend until very smooth. Now slowly drizzle your coconut oil in until its fully combined and the mixture is creamy.  Remove your tin from the freezer and pour the pistachio cream over, tapping the tin gently against your counter top to ensure the layer is even and tapping out any air bubbles. Put your tin back into the freezer for atleast one to two hours to ensure the layers don’t merge.

To make the rose layer

Add all your ingredients except the coconut oil and edible rose petals to your food processer and blend until very smooth. Now slowly drizzle your coconut oil in until its fully combined and the mixture is creamy.  Remove your tin from the freezer and pour the rose cream over, tapping the tin gently against your counter top to ensure the layer is even and tapping out any air bubbles. Now sprinkle over the rose petals and return the tin to the freezer for atleast four hours but preferably overnight.

When ready to eat, allow to defrost for atleast 20 minutes before slicing. The cake will keep in the freezer for upto a month.

rose cheese cake 4

 

 

About the author

Meera Vadgama info@thefitfabfoodie.com

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