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Chocolate rosewater cheesecake


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Ingredients

16 portion(s)

Chocolate rosewater cheesecake

Base

  • 20 grams xylitol or natvia (or sugar for a non low carb version)
  • 150 grams almonds
  • 2 tablespoons Raw Cacao
  • 60 grams unsalted butter

Cheesecake

  • 80 grams xylitol or natvia (or sugar for a non low carb version)
  • 500 grams Cream Cheese, Cubed
  • 2 teaspoon vanilla extract (10 grams)
  • 350 grams pure/whipping or thickened cream
  • 3 teaspoon gelatin
  • 50 grams hot water (50ml)
  • 3 teaspoon rosewater or 3 drops of food grade orange essential oil
  • 1.5 tablespoon raw cacao (15grams)
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Recipe's preparation

    Base
  1. For the base

    1 Line a 20cm cheesecake tin base with baking paper

    2 Mill the xylitol 10 seconds / speed 9 / mc on, tap the lid and allow it so sit for one minute for the dust to settle

    3 Add the almonds, cacao and butter and blend 10 second / speed 7 / mc on

    4 Remove all to lined tin and press onto base and up the sides slightly

    5 Set aside in the fridge


    For the cheesecake

    6 Without washing the bowl, but make sure you’ve scraped it well, mill the xylitol 10 seconds / speed 9 / mc on, tap the lid and allow it so sit for one minute for the dust to settle

    7 Add cream cheese and vanilla, blend 30 seconds / speed 5 / mc on

    8 Scrape down and add cream and blend 20 seconds / speed 4 / mc on

    9 Meanwhile, sprinkle the gelatin over the boiled water and then once its soaked in, stir until dissolved

    10 Tip this into the cheesecake in mixer and immediately mix 20 seconds / speed 5 / mc on, scrape down and repeat

    11 Remove just shy of half of the mixture and set aside at room temperature

    12 To the remaining mixture add the raw cacao and your flavour choice between rose and orange

    13 Blend 20 seconds / speed 4 / mc on

    14 Scrape out onto your cheesecake base and flatten, chill for 5 minutes, then top with the vanilla layer. We found the easiest way to do this was to dollop teaspoons all over and then spread them so they join up

    15 Allow to set minimum 3 hours, preferably overnight

    16 Garnish with 86% chocolate shavings and spray free rose petals
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Accessories you need

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Tip

Individual portions can be frozen

omit the rose and orange and mash 40g frozen raspberries through the top layer for a choc/raspberry version

replace the 50g water with 50g hot brewed coffee for a mocha cheesecake

Any questions, ask in our group www.facebook.com/groups/LCHFThermoFoodies/ or email us at info@thermofoodieandthechef.com


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Was so excited to try this recipe I love turkish...

    Submitted by Feebyfee on 14. May 2017 - 21:22.

    Was so excited to try this recipe. I love turkish delight so the rosewater and chocolate combination is so nice! The base is yummy, I was short on almonds so popped some pecans in too. I used liquid stevia as that's all I can find but would love to try the Xylitol to see if it has a more natural flavour.

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  • This is so delicious and very easy to make Highly...

    Submitted by Aussie TM5 Thermomixer on 11. May 2017 - 11:35.

    This is so delicious and very easy to make! Highly recommend 😃

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  • Made this instead of rosewater I used espresso...

    Submitted by Denise King on 10. May 2017 - 13:04.

    Made this instead of rosewater I used espresso coffee! A huge hit and another favourite recipe from the girls!

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  • Delicious Very easy to make and I had most...

    Submitted by becs84 on 10. May 2017 - 12:45.

    Delicious! Very easy to make and I had most ingredients on hand! 5 stars!

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