Pistachio and Raspberry Cheesecake

This indulgent pistachio and raspberry cheesecake combines the rich flavour of pistachios with a fresh and tart taste of raspberries. Perfect flavour combo and contrasting bright colours make this dessert a special treat.

Prep time: 2 hours

Chilling time: 8 hours

Total time: 10 hours

12-15 Portions

Ingredients

For the crust:

60g almonds
50g soft dates
15g sprouted buckwheat
15g coconut oil
Big pinch of salt

For the raspberry layer:

110g soaked cashew nuts
100g raspberries
50g maple syrup
50g raw odourless coconut oil
1.5 tsp raspberry powder

For the pistachio layer:

110g soaked cashew nuts
80g pistachio butter
60g water
40g maple syrup
50g raw odourless coconut oil
1 tsp vanilla extract
Pinch of spirulina and turmeric (for colour - optional)

For the topping:

20g freeze dried strawberries

Method

You will need a square 15cm brownie tray or 16-18cm round cake tin

In a food processor bowl combine all the crust ingredients until well combined. Line the bottom of a loose bottomed cake tin with a cling film or reusable liner. Press the mixture into the bottom . Place the tin in a freezer for 20 minutes to set the crust.
In a high speed blender blend all the raspberry layer ingredients until smooth and creamy. Pour the mixture on the prepared crust and set in a freezer for half an hour.
Wash the high speed blender jug and place all the pistachio layer ingredients in the jug. Blend until smooth and creamy and carefully pour on the top of the raspberry layer. Smooth the surface with an offset spatula and sprinkle with chopped pistachio nuts. Set in a freezer overnight.
Take out the freezer 30-45 minutes before serving. Cut in small slices and decorate with dried strawberries.

They will last for 5 days in the fridge or 3 months in the freezer.