Today we’ve got a special guest post from Zoe of Rub a Dub Dub! I’ll go ahead and hand it over to Zoe, and be sure to click “more” below to see the full recipe and lots more (incredibly beautiful) photos. —Ellie
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Hi Mint followers, I’m Zoe. I have a blog called Rub a Dub Dub based out of Canberra, Australia. For some reason (that entirely escapes me now) I felt that blogging, photographing, parenting and cooking wasn’t keeping me busy enough so I have just started studying Nutritional Medicine which means more and more we are trying to make a habit of feeding ourselves food that is as healthy, enjoyable, interesting and tasty as possible, with the belief that none of those things are mutually exclusive. The blog is my way of trying to celebrate and capture these moments as best as I can!
On that note, I believe there are not many people who would say no to the chance to have dessert knowing it is not a completely sugar-and-fat-laden-crazy-guilt-inducing indulgence (there are certainly times for that but sometimes it’s nice to think that you can eat sweets and benefit nutritionally too!). Moreover, not many people can resist a good cheesecake (or is that just me?) so for my first Mint contribution I thought I’d give you a slightly healthier, less processed option while still maintaining the decadence that we all expect from such a popular dessert. I really hope you enjoy it!
This cake is best made the day before.
Yoghurt and Rosewater Cheesecake Recipe
250gm (1 cup) roasted almonds or hazelnuts
70gm (1/3 cup) melted butter or coconut oil
3 tbsp coconut palm sugar
¼ cup brown rice flour
Using a food processor, grind the nuts, rice flour and the sugar together until it takes on a soft, mealy texture. Add the melted butter and pulse until it comes together. Press into a greased and lined spring form cake tin. Refrigerate for at least 30 minutes.
450gms (1 3/4 cups) cream cheese
100gm (1/2 cup) fresh ricotta cheese
1 cup Greek style natural yoghurt
½ cup coconut palm sugar
2 tbsp raw honey
1 tsp rosewater
juice of 1 ½ lemons
½ tsp vanilla extract
2 eggs at room temperature
Preheat the oven to 160 degrees Celsius (320°F). In a stand mixer beat the cream cheese with the coconut sugar and honey until smooth and creamy, approximately three minutes. Add yoghurt, lemon juice, rosewater and vanilla extract and mix until smooth, scrape down the sides. Beat in eggs one at a time then continue beating for a further three minutes. Pour into the refrigerated tin and bake for 55-60 minutes. It should be formed on the edges slightly. It can be a touch undercooked as it will set in the fridge. Refrigerate for at least 6 hours, preferably overnight.
Serve with blended fresh raspberries, mint, lemon juice and rice malt syrup or honey to taste.