Layered Raspberry Macadamia Cheesecake
4.8(777 ratings)Two fillings poured one after the other give this cheesecake its striped profile. The bottom layer is rich macadamia and vanilla, the top is sharper with fresh raspberries blended straight in. Freezing between layers keeps the lines crisp. A few dried rosebuds on the plate echo the pink color and make each slice look like it came from a patisserie.
- Hands-on
- 45 min
- Freeze
- 9 hr
- Total
- 9 hr 45 min
- Serves
- 10
- Level
- Challenging
Method
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Step 1: Process the pecans and dates until sticky and press into an 8-inch springform pan. Freeze while you blend the first filling.
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Step 2: Blend the macadamias with half the coconut nectar, half the coconut oil, the vanilla and 3 tbsp water until silky. Spread over the crust and freeze for 1 hour.
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Step 3: Blend the cashews with the raspberries, lemon juice and the remaining coconut nectar and coconut oil until smooth and deeply pink.
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Step 4: Gently spoon the raspberry filling over the firm vanilla layer so it does not dent the surface, then smooth the top.
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Step 5: Freeze for at least 8 hours, then slice with a warm knife and serve each piece with a rosebud or two alongside.
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