Vegan Turkish delight cheesecake

Vegan Turkish delight cheesecake

4.4 16 ratings

Prep. 25 min

Total 5 h 30 min

16 portions

Ingredients

Soaking

raw cashews (see Tips)
200 g
filtered water for soaking
salt
1 tsp

Base

coconut oil for greasing
pecans
60 g
filtered water
1 tsp
rose water
1 tsp
pure maple syrup
1 tbsp
pitted dates
4
raw cacao powder
1 tbsp
vanilla paste (see Tips)
1 tsp
shredded coconut
40 g

Filling

lemon juice
80 g
coconut cream
150 g
pure maple syrup
100 g
beetroot powder (see Tips)
1 tsp
agar agar powder
1 tsp
rose water to taste
2 - 4 tsp

Raspberry rose jelly

lemon juice
60 g
agar agar powder
1 ½ tsp
rose water to taste
3 - 4 tsp
pure maple syrup
20 g
fresh raspberries (see Tips), plus extra for decorating
200 g

Difficulty

medium

Nutrition per 1 portion

Protein 3.2 g

Calories 768 kJ / 182.9 kcal

Fat 13.2 g

Fibre 3 g

Carbohydrates 11.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Caramelised fennel and ricotta tarts with Parmesan crisps

2u. 30min

Maca chocolate bark

50min

Citrus quinoa salad with miso ginger dressing

1u. 15min

Vegie crackers

12u. 10min

Vegan mayonnaise

15min

Plant-based parmesan

5min

Stuffed chicken with herbed mushroom rice

2u. 15min

Thai-style prawn broth with spicy apples

1u. 15min

Yoghurt soup with chickpeas and garlic chilli oil

50min

Vegan macadamia cheese ball

56u. 55min

Asparagus and pea omelette

20min

Jam-filled sweet potato doughnuts

3u. 10min