Author Notes
I'm not the classic pink lover, but sometimes I crave for a delicate and good looking dessert. In this case, it's a raw cheesecake made with seasonal fruit and dried rose petals. —Valentina | The Blue Bride
Ingredients
- for the base
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1 cup
dried mission figs (125 g)
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1/2 cup
raw almonds (75 g)
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1/2 cup
rolled oats (50 g)
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1 pinch
himalayan salt
- for the fillings
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1 cup
raw cashews (125 g)
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1 cup
pitted sweet cherries (125 g)
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1/4 cup
maple syrup (60 ml)
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1/4 cup
roughly chopped cacao butter (30 g)
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1/2 teaspoon
vanilla powder
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1 tablespoon
dried rose petals (from 3-4 rosebuds)
Directions
- for the base
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In a food processor – I used the Vitamix because is the only appliance I own – reduce into a dough all the ingredients.
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Press this dough into the cake pan to obtain the base of the cheesecake. Set aside.
- for the fillings
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Soak cashews for 6-8 hours. Rinse and strain.
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Blend cashews and cherries together.
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In a little bowl mix maple syrup, cacao butter, vanilla and rose’s petals and put it in a double boiler, using warm water, not simmering. Stir to help the butter melting.
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Pour this mixture into the blender, blend until smooth and pour the cream over the base into the cake pan.
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Let it set in the fridge for at least 6 hours. If you want it firmer and more “icy” you can reserve it in the freezer.
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Decorate the cake before serving – I used pitted cherries and rose’s petals.
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