This raw vegan cheesecake is made with the gorgeous and classic Middle Eastern flavour combination of pistachios and rosewater. The dessert is silky smooth, rich and not too sickly sweet, relying more on the fragrant combination of flavours than on adding in sweeteners.
You will need a food processor and high powered blender to create this dish.
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To prepare the pistachio and cashew nuts to make the smooth, creamy cheesecake layer you need to soak them for at least four hours, or overnight in the fridge.
Soak the pistachios and cashews for the pistachio layer in regular water, place in a container cover with water. Soak the cashews for the rosewater layer in the rosewater syrup with an extra 1/4 cup of water. When ready to use drain the nuts from the water.
Line a 18x18cm square cake tin with greaseproof paper.
For The Base
Place all of the ingredients for the base into a food processor and blend on high until a crumb is formed. You should be able to push the mixture together. If it seems too dry or loose, throw in an extra couple of Medjool dates and blend a little more.
Once combined, pour the mixture out into your lined cake tin and press down to form an even, flat base layer.
Place in the freezer while you prepare the pistachio layer.
For The Pistachio Layer
Place all ingredients in a high powered blender.
Blend until smooth. You may need to tamp down the mix depending on your blender.
Take out the base which should have set a little in the freezer by now.
Pour the pistachio layer in and smooth down into an even layer with a baker’s palette knife.
Place back into the freezer to allow to set for the next layer.
For The Rosewater Layer
Repeat the same steps as pistachio layer!
Put everything in the blender, blend it up until it’s a perfectly smooth consistency.
Check on your pistachio layer, if it seems too warm or wet give it a little longer to set before pouring over the raspberry layer.
Once set pour over the raspberry layer and allow to set in the same way.
Place the tray back in the freezer and leave to set for four hours. If you want to leave it in overnight just cover it up with foil so it doesn’t get freezer burn.
Once set, you can remove from the freezer and place onto a wooden chopping board to cut into evenly sized pieces.The cheesecake is so smooth in this recipe your knife will just glide through it completely frozen.
Top with pistachios crushed in a mortar and pestle and served immediately, or return to the freezer in an airtight container for future use.
This dessert will keep for up to two weeks in the freezer without any negative effects. Pull it out about 10 minutes before serving to soften slightly.
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