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Here’s a wonderful recipe for those of you who love Turkish delight, but would rather want to try it in a different way. Here, we combine two of the classic flavours of Turkish delight — coconut and rose, and use them in a cheesecake recipe. For other flavours, you may go for orange and rose, or coconut and lavender. But we assure you that this combination of rose and coconut is divine!
For those who are not aware of what Turkish delight is, here’s a brief introduction: it’s a sweet that is bound by gel, and is originally from Turkey. It comes in many flavours such as rose, pistachio, orange, lemon and bergamot. It is eaten in small cubes that are often covered in powdered sugar.
This recipe is vegan. But what you will be rewarded with is a creamy and luscious flavour of rose and coconut when tasted. In order to prepare the cheesecake, you can put the cheesecake base directly in a glass for an elegant presentation, and top it with the filling. Leave the cheesecake to freeze overnight.
Photo: Public Domain Pictures
INGREDIENTS
For the base:
- 1/2 tablespoon coconut oil
- 1 tablespoon cacao powder
- 1/2 tablespoon stevia
- 1 1/2 tablespoon coconut flour
For the filling:
- 1 cup cashews
- 1 cup desiccated coconut
- 1/4 cup coconut water
- 1 teaspoon vanilla essence
- 1 teaspoon rosewater essence
- 1 tablespoon stevia
- A pinch of salt
METHOD
- Blend all the ingredients for the base, until they turn into a fine powder.
- Press the blended mixture into a square container and freeze.
- For the filling, combine all the ingredients in a blender, until it turns into a paste.
- Spoon the mixture on top of the frozen base.
- Sprinkle with rose petals.
- Freeze overnight.
- Once the cheesecake is set, cut it into bite-sized cubes.
- Serve.
We hope that you'll enjoy this recipe!
