Cherry + rose raw cheesecake

By • August 1, 2016 0 Comments

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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 | sweet kabocha


Makes a 6" cake pan

for the base

  • 1 cup dried mission figs (125 g)
  • 1/2 cup raw almonds (75 g)
  • 1/2 cup rolled oats (50 g)
  • 1 pinch himalayan salt
  1. In a food processor – I used the Vitamix because is the only appliance I own – reduce into a dough all the ingredients.
  2. Press this dough into the cake pan to obtain the base of the cheesecake. Set aside.

for the fillings

  • 1 cup raw cashews (125 g)
  • 1 cup pitted sweet cherries (125 g)
  • 1/4 cup maple syrup (60 ml)
  • 1/4 cup roughly chopped cacao butter (30 g)
  • 1/2 teaspoon vanilla powder
  • 1 tablespoon dried rose petals (from 3-4 rosebuds)
  1. Soak cashews for 6-8 hours. Rinse and strain.
  2. Blend cashews and cherries together.
  3. 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.
  4. Pour this mixture into the blender, blend until smooth and pour the cream over the base into the cake pan.
  5. 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.
  6. Decorate the cake before serving – I used pitted cherries and rose’s petals.

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