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Turkish Delight Cheesecake

This recipe was sent to me to try, from a book called The Healthy Convert by Nicole Maree

I am not a Vegan and do not have to eat, Gluten Free or Dairy Free or Paleo, but I have many friends and colleagues that do so I made this for them.
My verdict is that I enjoyed the taste and it was simple to make and would definitely satisfy a sweet craving. Did I prefer it over my normal cake favourites, no, but I enjoyed the change and chance to make and eat something new. Give it a try and see what you think! 😋

Base

100g raw macadamia nuts
50g unsweetened dessicated coconut
200g buckwheat kernels
40g cacao powder
80ml rice malt syrup
1/4 tsp sea salt

Filling
300g raw cashew nuts
200ml rice malt syrup
60ml fresh squeezed lemon juice
50g liquid coconut oil
400ml tin coconut cream
1/2 tsp vanilla extract
1 tsp cacao powder
2 taps beetroot powder
2 taps rosewater extract
50g dried cranberries
40g shelled and chopped pistachio nuts

Chocolate
1tsp rosewater
40g cacao powder
60g liquid coconut oil
20ml maple syrup

Method
Put the 300g cashew nuts in a bowl, cover with boiling water and leave to sit for 30 minutes.
Line the base and sides of a 20cm sprung round cake tin.
Blitz the macadamia nuts, coconut, buckwheat kernels and cacao powder and add the rice malt syrup and 30ml water and salt. Pulse until combined then use a wet metal spoon to press into the base of your prepared tin. Place in the freezer.
Drain and rinse the cashew nuts well and place into a bowl with the coconut cream, lemon juice, coconut oil, rice malt syrup, rosewater extract, beetroot powder and vanilla extract and blitz until smooth.
Pour on top of the base, cover with cling wrap and freeze for at least 3 hours to set completely.
To make the chocolate, blitz all the listed ingredients together.
Remove the frozen cheesecake from the tin and drizzle the chocolate around the edge.
Decorate the top with the cranberries and chopped pistachios.
Place in the fridge for 15 minutes for the chocolate to set, then leave outside the fridge for 30 minutes before serving to ensure it has defrosted.
Keep stored in the fridge.

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