This plant-based Rose Hibiscus Beet Cheesecake is all about the divine feminine. The flavours, the colours, it’s cheesecake to share with your loved ones. It’s light, it’s delicate with beautiful colours of light rose and gorgeous deep fuchsia pink colours to bring joy into your life.
Although beetroot is rather earthy, I find it quite neutral in cakes. Adding hibiscus tea and orange zest ties the flavours together in such a beautiful way. And together with the rose layer is just divine.
I’ve used this combination in my Beetroot Hibiscus Tart that has become one of my most popular recipes.
The crust is a simple mix of walnuts, desiccated coconut and medjool dates with a dash of cardamom. The rose layer is a delicate mix of cashews, maple syrup, rose tea, vanilla, cardamom and coconut. You can add extra rose water to make the rose flavour stand out even more. And the gorgeous hibiscus beet layer is a mix of cashews, maple syrup, raw beetroot, hibiscus tea, orange, vanilla, cinnamon and coconut.
This time I’ve created a zebra effect which is super simple and fun to do and very effective. The way you do it is that first, you get both fillings ready and then alternate in pouring them on top of each other. I have saved little frosting in each colour to pipe on top but you don’t have to. The cheesecake is striking enough as it is.
To create the swirly surface just use a toothpick, you can dollop an extra in each colour on top and swirl it around. This is a large cheesecake and you will have generous 10 slices. I’ve used 8″ round cake tin with a removable base, I don’t tend to grease or line the base but you can if you prefer.
For the decoration, few edible dried rose petals look pretty if you like to add an extra touch.
Hope you love it :)
Sending much Love Hana xx
- Crust layer:
- 150g walnuts (1½ cup)
- 50g desiccated coconut (1/2 cup)
- ½tsp cardamom
- pinch sea salt
- 6 medjool dates, pitted
- 1tsp coconut oil
- Rose layer:
- 200g cashews, soaked for 4 hours (1½ cups)
- 60ml maple syrup (1/4 cup)
- 120ml rose tea (1/2 cup)
- 1-2tsp rose water (optional)
- 1tsp vanilla extract
- ¼tsp cardamom
- 100g creamed coconut, melted (1/2 cup)
- 1tbsp coconut oil
- Hibiscus beet layer:
- 200g cashews, soaked for 4 hours (1½ cups)
- 100g raw beetroot, about 1 medium beet
- 60ml maple syrup (1/4 cup)
- 80ml hibiscus tea (1/3 cup)
- zest of ½ orange
- 2tbsp orange juice
- 1tsp vanilla extract
- ¼tsp cinnamon
- 100g creamed coconut, melted (1/2 cup)
- 1tbsp coconut oil
- Topping:
- edible rose petals
- Prepare 8" round cake tin with removable base.
- Place walnuts and desiccated coconut into a food processor and pulse few times until ground. Add pitted dates, cardamom and salt and blend until the mixture comes together. Add coconut oil and blend again. You should have a sticky mix when pressed together.
- Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
- Rinse the soaked cashews for the rose layer under running water and place into high speed blender. Add maple syrup, rose tea, rose water, vanilla and cardamom and blend until smooth. Add melted creamed coconut, coconut oil and blend until incorporated. Spoon the mix into a jug and set aside. Don't worry about cleaning the blender.
- Rinse the soaked cashews for the hibiscus beet layer under running water and place into high speed blender. Add peeled chopped beetroot, maple syrup, hibiscus tea, orange zest and juice vanilla and cinnamon and blend until smooth. Add melted creamed coconut, coconut oil and blend until incorporated.
- Set aside a small amount of each colour to pipe on top later. Cover and place into fridge.
- To create the zebra effect pour little bit of hibiscus beet mix onto centre of the cake tin. Now pour little bit of rose mix onto centre of hibiscus beet mix and alternate pouring them on top of each other until all of the mix is gone. With a toothpick create swirls on the top. You can also dollop little dots of mix on top to create the swirls.
- Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.
- Once set carefully remove from the tin. Take your leftover frosting out of fridge, if it's not in perfect pipeable consistency place them into freezer for about 20 minutes. Spoon both coloured frostings half and half next to each other into piping bag fitted with large star nozzle and pipe on top of the cake.
- Sprinkle with rose petals.
- Leave to thaw before serving.
- Store in a fridge or freezer.
- Enjoy!
You can use creamed coconut or coconut butter, they're the same product. Or make your own by blending desiccated/shredded coconut into creamy consistency.
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