Pistachio Rose Cheesecake
Preheat oven to 400°F. Lightly grease only the sides of an 8-inch springform pan. You may use a larger pan, but your cheesecake will be thinner and may need to cook less time.
- Cook1 h
- Total1 h
- Serves10
- LevelIntermediate
Ingredients
- 1 tbsp. Crust:
- 2 tbsp. flaxseed meal
- 1 cup water
- 2 tbsp. pistachios, pulsed until crumbly
- 1 tbsp. sugar
- ¼ cup almond or canola oil
- 2 cups (20 ounces) almond meal, plus extra for sprinkling
- 1 to 1½ tsp. Filling:
- 3 (8-ounce) silken tofu
- ¾ cup rose water (the more the rosier!)
- ¼ tsp. containers nondairy cream cheese, such as Tofutti
- 2 drops salt
- white rice flour
- pink food coloring (optional)
Method
- Preheat oven to 400°F. Lightly grease only the sides of an 8-inch springform pan. You may use a larger pan, but your cheesecake will be thinner and may need to cook less time.
- In a small bowl, combine flaxseed meal with water and let rest until gelled, for about 5 minutes. In a large bowl, mix together the pistachios, sugar, almond oil, almond meal, and prepared flaxseed meal until clumpy. Use very lightly greased hands and press firmly into the bottom of the springform pan and cover as best as you can. Once it is spread out covering as much surface as possible, sprinkle lightly with almond meal and then press down to cover completely and evenly.
- In a food processor, combine all the ingredients for the filling and blend until completely smooth, for about 5 minutes, scraping down sides often. Spread the filling evenly into the prepared springform pan and then bake for 15 minutes.
- Reduce heat to 250°F, without removing the cheesecake from the oven, and bake for an additional 60 minutes. Turn oven off and let cheesecake remain for 1 more hour. Let cool for 1 hour at room temperature on a wire rack and then transfer to the refrigerator to cool overnight. Store in airtight container in refrigerator for up to 4 days.
