A Valentine's Day Treat. Blood Orange Citrus "Cheesecake" with Blood Orange Hibiscus S


It's almost Valentine's Day! I am a lover of all things chocolate, usually making a pot de creme or flourless chocolate torte as dessert. Last year I made orange/hibiscus and ginger chocolates and they were a favorite. They had such a great flavor and everyone loved the taste. But to be honest, Spring vibes were calling and I decided on a lighter dessert. I wanted to do something a little different this year for our Valentine's Day dinner, and what better than using seasonal fruit and lovely florals?

This beautifully pale pink creation is grain and refined sugar free and has a vegan option. I like the idea of the sweet and floral blood oranges juxtaposed with the tartness of the hibiscus. In addition, I added a little lemon juice to the filling for depth. There are directions to make a more floral flavor if you prefer.

Give yourself time to prepare this as it has many steps. The candied oranges can be made the night before so they have time to dry. If you wanted a more traditional candied orange for the topping, find a recipe that is suitable to you.

Blood Orange Citrus Cheesecake with Blood Orange Hibiscus Syrup

& Candied Oranges

from the kitchen of Heather Fischer-Page, Healthy Decadence

INGREDIENTS

Crust:

1 1/2 c. almond flour

1 Tbsp. coconut sugar

3 Tbsp. coconut oil

Syrup:

1/3 c. water

1/3 c. blood orange juice

2 Tbsp. dried hibiscus

3 Tbsp. coconut sugar

1 Tbsp. blood orange zest

Candied topping:

1 blood orange, sliced 1/8” thick

1/3 c. water

1/3 c. coconut sugar

Filling:

NOTE: I like the tanginess of the lemon with the floral of the blood orange. If you want it sweeter, try measurements in parentheses.

1 1/2 c cashews, soaked for 4 hours/rinsed/drained

1/2 coconut milk (solid part)

3 Tbsp. honey (maple syrup for vegan)

3 Tbsp. lemon juice ( 1 1/2 Tbsp.)

1/3 c. blood orange juice (1/2 c.)

1 Tbsp. blood orange zest

Garnishes (optional):

Chopped dried organic rose and hibiscus petals

DIRECTIONS:

Candied orange topping (optional): Prepare the night before.

1. Heat on medium high until boiling.

2. Reduce heat and simmer until liquid reduces by half.

3. Remove slices and set on cookie cooling rack. Can let dry at room temperature or in oven on low for one hour.

4. They will be sticky. To reduce stickiness, sprinkle with organic sugar.

Crust:

1. Blend together in food processor until incorporated.

2. Press into parchment-lined 6” springform pan.

3. Bake at 300 degrees for 15 minutes or until golden brown.

4. Cool completely before adding filling.

Syrup:

1. Heat on medium until simmering.

2. Reduce heat to medium low and simmer, stirring occasionally

for 20-30 minutes or until reduced to 1/3 cup.

3. Strain and let cool.

Filling:

1. In a high speed blender, mix all ingredients until smooth.

2. Pour into prepared and cooled crust.

3. Smooth out and chill for 4 hours or until set.

4. Serve with syrup, and top with candied orange, chopped hibiscus and rose petals.

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© 2014 by Natasha Ria El-Scari. All rights reserved.   Photographs of Heather--Trish Brown Photography

**This website is not intended to be a substitute for medical advice by licensed physicians. You should always consult a physician regularly in all matters relating to medical problems, especially in matters of diagnosing, treating, curing diseases or other physical or mental conditions.