Rose and raspberry vegan cheesecake recipe

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 / serving

• Energy (calories) 667 kcal
• Protein: 10.94g
• Fat: 61.85g
• Carbohydrate: 26.19g

Here's how you make it

1. 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.
2. 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.
3. Sprinkle some raspberries and crushed pistachio and leave it in the freezer for about 3 hours.
4. 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!