For a super-fresh and decadent dinner-party dessert, try this blackberry & rose cheesecake recipe with its wonderfully nutty crust and fragrant yoghurt topping by Amber Rose
Serves 12
For the crust
300g blanched almonds
50g sunflower seeds
12 fresh medjool dates, pitted
Zest of ½ lemon
2 tablespoons raw coconut oil
Hearty pinch of sea salt
For the filling
200g blackberries
100g blueberries
Juice of 1/2 lemon
120ml raw honey
500g Greek yoghurt or thick coconut yoghurt
1 teaspoon rosewater
For the topping
250g blackberries
100g blueberries
Flowers to decorate, preferably purple ones (eg sweet peas, rose petals, lavender, cornflowers, violas)
Method
Preheat the oven to 180C/gas mark 4. Spread the almonds and sunflower seeds on a baking tray and roast in the oven for about 6–8 minutes, or until they are starting to colour a little and smell nutty. Remove from the oven and allow to cool a little.
Tip the nuts into a food processor and blitz just enough to chop them but do not let them become powdered. Add the dates, lemon zest, coconut oil and a pinch of salt and blitz again until the mix comes together and you have a lovely looking sticky mixture.
Scrape the mixture into a 20cm nonstick, loose-based cake tin and press it flat, but don’t squash. Place in the fridge to chill and set. Purée the blackberries and blueberries in the food processor along with the lemon juice and honey. Scrape the mix into a large bowl and add the yoghurt. Fold everything together until completely combined.
Spoon the topping over the chilled base and smooth it evenly using the back of a spoon. Put in the freezer and leave it to set for at least 3–4 hours. It needs to be frozen almost completely. The very middle is nice if it still has a bit of a wobble, but as it has no gelatin it will not hold if it’s not frozen. If you have frozen it overnight, move it to the fridge for half an hour before serving.
When you are ready to serve, simply bring the cheesecake out of the freezer (or fridge) and carefully unmould from the tin. Decorate with the extra berries and lots of petals.
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Taken from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost and Holly Davidson, published by Kyle Books, priced £19.99. Photography by David Loftus.
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