As spring arrives, so does my craving for spring herbs and floral flavors. For every spring issue of Chickpea we’ve put out so far, I can’t help but include a ton of floral ingredients – last year it was loads of amazing floral cookies and this year it’s in the many wedding-related articles our contributors put together.
For the wedding planning photoshoot, I used this rose cheesecake to play as a part of the bride & groom’s table, because this is exactly what I’d want to eat all day on my own honeymoon. (To be eaten with champagne, surrounded by fresh flowers of course.)
The cheesecake, from the talented Daria Sulima, is super creamy and lightly sweet, and has the most wonderful flavor and smell. It’s a showstopper of a dessert, too, and doesn’t need any baking, to top it all off. Try this if you’re looking to make an impressive dessert without a ton of work, and if you love floral flavors.
- 3/4 cup almonds
- 1/2 cup dates
- 3 tbsp tahini
- 1 1/2 cup cashews, soaked overnight
- juice of 1 lemon
- 1/4 cup dates
- 5 tbsp tahini
- 4 tbsp rosewater
- 1/3 cup almond milk
- a few tbsp rose jam
- dried rose petals, to sprinkle
- In a food processor, add in the almonds and mix until finely ground. Add in the dates and tahini, and blend until combined. If the ingredients hold together, your crust is perfect.
- Scoop out crust mixture in a greased pan, preferably a spring-form pan for easy removal. Press firmly into the pan. Spread a tablespoon or two of rose jam all over the crust in a thin layer. Set aside in the freezer.
- Rinse the cashews. Toss all the filling ingredients into a blender and blend on high speed until very smooth, about 5-7 minutes.
- Pour this mixture onto the chilled crust and smooth out with a spatula.
- Put in the refrigerator, preferably overnight. Before serving, sprinkle with dried rose petals.
Be sure to follow Daria for more great recipes and enjoy this vegan cheesecake! 🙂