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Frozen Raspberry Cheesecake with a Toasted Seed Crust Recipe

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by Tanja (subscribe)
Published July 5th 2013
Notice I didn't say "bake" . This cake always impresses and is so delicious.

1: Lightly roast 500g of sunflower seeds in a fry pan on a low heat for 1-2 minutes or in the oven (180 degrees) for 6 minutes. You can add any other seeds you may have (such as linseed, chia seeds, poppy, hemp seeds & flaxseed). Also nuts. I added a little crushed hazlenut, and desiccated coconut but as I'm watching my figure I kept the nuts at a minimum...

2: Blend them lightly with 20 fresh dates and 2 tablespoons of coconut oil. Press the mix into a 20cm round spring form cake tin. *(My kids loved this mix so much we pressed the excess into bars for their lunches).

2: Thaw 500g of frozen rasberries (or strawberries, blueberries - or use fresh if in season). Blend them with 500g marscapone (or greek yoghurt), juice of half a lemon and a 1/2 a cup of rice malt syrup (or honey or agave syrup).

3: Pour on top of the seed mix and freeze.

4: Thaw for half an hour before serving with chopped berries and edible flowers (such as lavender) on top. (I used fresias which you can't eat but they look good).
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Your Comment
there is no cheese in the is cheesecake?????
by kathe (score: 0|2) 3001 days ago
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