Rosewater Cheesecake with Winter Citrus Yield: one 9inch cake Benefits: anti-viral, antioxidant loaded, aids in digestion
Crust Layer: ½ cup almonds ½ cup shelled pistachios ¼ cup dates- pitted 3 tbsp raw cacao powder ½ tsp orange zest 1 small orange- peeled, seeded, sectioned 1 tbsp coconut oil- melted Pinch salt Shredded coconut
Rosewater Cheesecake Mousse: 2 cups raw cashews- soaked 2 lemons- peeled, seeded, sectioned ½ cup maple syrup ½ cup melted cacao or coconut butter ½ cup dates ¼ tsp rosewater or rose essence Pinch of salt Big pinch of cardamom ½ tsp beet juice (to make cake pink)
Garnish Orange and lemon zest Edible flowers Coconut
Method: To make the crust: pulse the nuts in the processor until it resembles a fine meal. Add the remaining ingredients and process until a sticky dough forms. Press into the bottom of a spring form pan that is sprinkled with shredded unsweetened coconut. Place in fridge. To make the cheesecake put everything in the food processor and blend until thick and creamy. Pour into the spring foam pan and place in freezer overnight. This is even better after two days. Decorate the cake to your liking. I used edible flowers, orange and lemon zest and coconut. Get creative! Thaw 5-10 minutes before serving. Enjoy.