Chefs' Recipes

“Cheesecakes” with raspberry and blood orange

Australian Gourmet Traveller recipe for “cheesecakes” with raspberry and blood orange recipe by Pete Evans.
Pete Evans' “Cheesecakes” with raspberry and blood orangeMark Roper
8 - 10
30M
5M
35M

Ingredients

“Cheesecake”
Poached raspberry and blood orange

Method

1.Coarsely process almonds, coconut, vanilla and a pinch of sea salt in a food processor. Add dates and pulse to just combine (don’t overprocess as mixture will become oily). Divide among 8-10, 200ml-250ml glasses and set aside.
2.For “cheesecake”, process cashew nuts, honey, lime juice, vanilla and ½ tsp sea salt in a food processor until smooth and creamy. Add coconut oil and process to combine. Pour onto crumble and refrigerate until set (3 hours or overnight).
3.For poached raspberries and blood orange, combine ingredients with 60ml filtered water in a saucepan and stir occasionally over low heat until lightly poached (3-5 minutes). Set aside to cool, then refrigerate until chilled (1 hour). Discard spices before serving.
4.To serve, top cheesecakes with poached raspberry and blood orange, and drizzle with extra poaching juices to taste.

Note Activated almonds are available from health-food shops. Rosella flowers are available from native-food suppliers such as Outback Pride.

Notes

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