Oh, you guys.
Can something taste beautiful? If anything does, it’s this cashew cheesecake. In fact, I had to work hard to make the cake look as lovely as it tastes. The combination of whipped cashews, saffron and rosewater with a pistachio crust makes for a dessert out of The Arabian Nights.
It took me ages to work up the courage to attempt a cashew cheesecake. Or, “cheesecake”, I should say. I saw My New Roots’ Raw Cashew Dreamcake the year before last, but always assumed I didn’t have a powerful enough food processor. There comes a point, though, when you’ve simply got to give things a try… and with a bit of (dairy-free) technique guidance from Savory Lotus’ Happy Belly Cheesecake and a nudge of flavor inspiration from the Persian Love Ice Cream at And Here We Are, I put this together. Doesn’t it remind you of Frederick Leighton’s Flaming June?
Okay, maybe that’s not the first thing that crosses everyone’s mind, but sometimes random facts from my college art history class surface at unexpected times! Anyway, she’s a beautiful dreaming lady and this is a beautiful dreamy cake.
- Pistachios, chopped
- Rose petals
- 24 HOURS AHEAD: place the 3 cups of cashews in a large mixing bowl, cover with filtered water and allow to soak for 24 hours.
- When you're ready to prepare the cake, begin with the crust. Grease an "8 round cake pan and set aside.
- Pulse the ingredients for the crust until it forms a loose, sticky crumble, then press into the bottom of the greased pan until solidly and evenly packed. Refrigerate while you make the filling.
- To prepare the filling, blend the ingredients together, stopping periodically to scrape down the sides.
- Process until smooth, then transfer to the greased pan. Level the filling over the chilled crust with the back of a spoon, then crumble a pinch of saffron and some chopped pistachios on top.
- Allow to chill for at least an hour to set.
- Before serving, top with rose petals.
- Give this a try even if you don't have a Vitamix or a Magic Bullet. My food processor is from the 80's at least, but I simply pulsed the cashews until reasonably smooth (scraping down the sides) and it worked just fine!
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