recipe, sweet

Floral and Mascarpone No-Bake Cheesecake with Hazelnut Crust

Last week we spoke about preserving summertime freshness with the spiciness and flavour kick of Chimichurri, but what about for those of us who will miss the blooming of spring and the delicate scent of flowers in a late summer breeze? I would hate for us to forget that.

I’ve got the perfect antidote. This floral no-bake cheesecake is not only beautiful, but it will allow you to enjoy the last lingering bits of freshness that flowers have to offer.

The crumb is a mixture of hazelnut, dates and coconut, making it my favourite cheesecake base due to the variance in texture and flavour (sorry, graham cracker). The mascarpone cheese makes the cheese cake soft and creamy but without the strong tanginess of a traditional cheese cake. The delicateness of the mascarpone allows the subtle hibiscus flavouring to come through, which is quite nice. If you don’t have hibiscus syrup that’s still okay; you can add your favourite extract (vanilla, orange, almond, etc) and it will still be very delicious.

NOTE: please only use edible flowers for this recipe! Using store-bought flowers can be dangerous as they’ve been sprayed with pesticides. Please ask your florist about edible flowers.

Floral and Mascarpone No-Bake Cheesecake with Hazelnut Crust

Ingredients:

crust
– 1/2 cup hazelnuts, toasted
– 4 large and soft dates, pits removed
– 3 tbsp coconut oil, melted
cheesecake
– 1/4 cup sour cream
– 1/2 cup mascarpone cheese
– 1/4 cup granulated sugar
– 2 tbsp hibiscus syrup (if you don’t have this, you can use 2 tsp vanilla extract or another flavouring of your choice)
– edible flowers for decoration (optional)

Directions:

1. Combine the crust ingredients in a food processor and mix until well combined. Divide among 4 individual serving dishes, pressing the crust down and slightly up along the sides of the dish.
2. In a large bowl, use a hand mixer to combine the sour cream, mascarpone, granulated sugar and syrup. Allow it to rest for about 5 minutes so the sugar crystals dissolve. Adjust sweetness if you prefer a sweeter cake.
3. Divide the cheese mixture into the serving dishes, and garnish with edible flowers.

Best served the same day it was made. Store in the fridge if you’re making it a couple hours in advance.