Turkish delight cheesecake

Turkish delight cheesecake

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Serves
12
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
100g raw macadamia nuts
50g unsweetened desiccated coconut
200g buckwheat kernels
40g cacao powder
80ml rice malt syrup
1/4 teaspoon ground sea salt

Filling

Quantity Ingredient
300g raw cashew nuts
200ml rice malt syrup
60ml freshly squeezed lemon juice
50g coconut oil, softened
400ml tinned coconut cream
1/2 teaspoon vanilla extract
1 teaspoon cacao powder
2 teaspoons beetroot powder
2 teaspoons rosewater extract
50g dried cranberries, to garnish
40g pistachios, chopped, to garnish

Chocolate

Quantity Ingredient
1 teaspoon rosewater
40g cacao powder
60g coconut oil, melted
20ml maple syrup

Method

  1. Put the cashew nuts for the filling in a large bowl and cover with boiling water. Soak for at least 30 minutes.
  2. Line the base and sides of a 20 cm wide × 7 cm deep round springform cake tin with baking paper.
  3. For the base, blend the macadamia nuts, desiccated coconut, buckwheat kernels and cacao powder in a food processor and mix to a crumb-like texture. Add the rice malt syrup, 30 ml water and the salt and pulse until well combined. Using a wet spoon, press the mixture onto the bottom of the prepared cake tin. Freeze while you prepare the filling.
  4. Drain and rinse the soaked cashew nuts very well. Blend the cashew nuts, rice malt syrup, lemon juice, coconut oil, coconut cream and vanilla in a food processor or high-speed blender until very smooth.
  5. Divide the filling equally into two bowls. In one bowl add the cacao powder and mix until smooth. In the second bowl add the beetroot powder and rosewater extract and mix well.
  6. Dollop small amounts of each mixture on top of the prepared base, alternating between the two colours. Tap the cake tin on the bench to smooth the top. Using a skewer, gently swirl the two fillings together to create a marble effect. Freeze for 3 hours.
  7. Carefully remove the cheesecake from the tin, discard the baking paper and transfer to a serving plate.
  8. For the chocolate, mix the rosewater, cacao powder, melted coconut oil and maple syrup until smooth. Drizzle over the edge of the cheesecake and quickly garnish the top with dried cranberries and chopped pistachios. Refrigerate for 15 minutes to allow the chocolate to set.
  9. Remove from the freezer and sit at room temperature for 30 minutes before serving.
  10. Store the remaining cheesecake in an airtight container in the freezer for up to 1 month.
Tags:
wholefood
allergy-friendly
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