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6
Servings
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Prep Time 20'
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Total Time 3 hrs
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No refined sugar
Rose and raspberry vegan cheesecake recipe
-
6
Servings
-
Prep Time 20'
-
Total Time 3 hrs
-
No refined sugar
There’s nothing quite like a rich cheesecake. There is nothing plant-based about a traditional cheesecake, even the name! Typically the dessert contains a thick layer of cheese, eggs, sugars and fruits. The crust is usually from crushed cookies or pastries.
I find that the appeal of a cheesecake more so comes from the distinct contrast in texture as you take each bite. I love the fluffy “cheese” layer and the chewy and crunchy crust to finish it off.
To achieve this optimal balance, I took powerful plants and nuts. Just a simple three ingredients and this crust is to die for. Hazelnuts for the crunch, currants for a binding agent and salt to bring it together. Once frozen, this layer is spot on. Chewy, crunchy, sweet and salty!
For the filling, I used cashews for base. Cashews are neutral in flavour and blend well with all the other ingredients. The soaked cashews are easier to digest and help to achieve the “cheesy” consistency. The raspberries are slightly bitter but cut by the cashews, vanilla and rose water. They also bring out a beautiful magenta colour! I added a little honey for sweetness, but if you are entirely vegan you can substitute maple syrup, agave or omit this entirely. The coconut oil makes the mixture creamy and the rose water lightens it up.
After a few hours in the freezer, it is ready for garnish. This cheesecake will blow you away. I had to practice portion control big time here!
Ingredients
Hazelnut crust
- 1 cup raw hazelnuts
- 2 tbsp dried currants
- Pinch of salt
Rose and raspberry ‘cheese’
- 2 cups soaked cashews
- ½ cup frozen raspberries (keep some extra for garnish)
- 2 tbsp honey (for a vegan option, substitute the honey with agave nectar)
- 1 cup melted coconut oil
- 2 tbsp Erbology Organic Rose Water
- ½ tsp vanilla extract
- 1 tsp pistachio for decorating
Typical nutrition per serving
- Energy (calories) 667 kcal
- Protein: 10.94g
- Fat: 61.85g
- Carbohydrate: 26.19g
Rose and raspberry vegan cheesecake recipe
Ingredients
Hazelnut crust
- 1 cup raw hazelnuts
- 2 tbsp dried currants
- Pinch of salt
Rose and raspberry ‘cheese’
- 2 cups soaked cashews
- ½ cup frozen raspberries (keep some extra for garnish)
- 2 tbsp honey (for a vegan option, substitute the honey with agave nectar)
- 1 cup melted coconut oil
- 2 tbsp Erbology Organic Rose Water
- ½ tsp vanilla extract
- 1 tsp pistachio for decorating
Typical nutrition per serving
- Energy (calories) 667 kcal
- Protein: 10.94g
- Fat: 61.85g
- Carbohydrate: 26.19g
Here's how you make it
- To make the hazelnut crust, add all the crust ingredients in a food processor or blender and mix until sticky. Take a 12 cm (4.75 in.) diameter round tray and tap with parchment paper. Place the mixture into the tray and press gently with your fingers.
- To make the rose and raspberry ‘cheese', place all of the ingredients in a high speed blender and blend until silky smooth. With the help of a spatula, pour all the ‘cheese’ on top of the hazelnut crust.
- Sprinkle some raspberries and crushed pistachio and leave it in the freezer for about 3 hours.
- Now it’s time to take it out. Leave the cake for around 15 minutes at room temperature so it will be easier to cut. Enjoy!
Here's how you make it
- To make the hazelnut crust, add all the crust ingredients in a food processor or blender and mix until sticky. Take a 12 cm (4.75 in.) diameter round tray and tap with parchment paper. Place the mixture into the tray and press gently with your fingers.
- To make the rose and raspberry ‘cheese', place all of the ingredients in a high speed blender and blend until silky smooth. With the help of a spatula, pour all the ‘cheese’ on top of the hazelnut crust.
- Sprinkle some raspberries and crushed pistachio and leave it in the freezer for about 3 hours.
- Now it’s time to take it out. Leave the cake for around 15 minutes at room temperature so it will be easier to cut. Enjoy!
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