Name: Hibiscus Strawberry Cheesecake
Yield: Makes one 10-inch cake
Ingredients: 3 cups pistachio flour; ¼ cup maple syrup; ½ teaspoon salt; ½ cup agave; 1 teaspoon salt; 1⅔ cups agave; 3 limes, quartered; ¾ cup plus 2 tablespoons whole lime purée; 2 cups pistachios, shelled; 2 cups strawberries; ¾ teaspoon xanthan gum; 2 teaspoons nutritional yeast; ⅓ cup coconut oil; 6 cups cashews, soaked; ¼ teaspoon salt; 1 cup coconut oil, melted; ¼ cup lemon juice; 1 tablespoon vanilla extract; 2½ teaspoons agar agar; ½ cup ice water; 4 teaspoons agar agar powder; ½ cup maple; Strawberry, sliced; 1 cup sorrel; ¼ cup lime juice; 1 cup agave; Micro red veined sorrel (garnish); 2 tablespoons plus 2 teaspoons agave; ¾ cup agave; 1 cup hibiscus tea (¼ cup dried hibiscus, 1 cup boiling water steeped for at least 10 minutes)

Preparation info

Makes
one
10 inch cake

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Vanilla Pistachio Shortbread Crust

3 cups pistachio flour
½ cup maple
1

Method

Place all ingredients in the bowl of a food processor. Process ingredients until a dough forms. Roll dough onto a nonstick dehydrator sheet (if using a dehydrator), or a baking pan lined with parchment paper (if using an oven), in the shape of a 10-inch pie pan, using a pie