Cardamom Cheesecake With Pistachio-Coconut Crust

Dietary-Conscious Desserts

To meet consumer demand, today’s chefs constantly face the challenge of creating a flavorful, innovative menu that satisfies dietary restrictions and preferences. With vegan, lactose-intolerant, allergy-prone, and health-conscious customers, delivering on creamy, indulgent dessert favorites may seem like an insurmountable task. However, you don’t have to reimagine your entire menu. Creating a dairy-free dessert can be as effortless as making simple substitutions.

Rich’s® Plant-Based Cooking Créme is the perfect dairy substitution to enhance your plant-forward offerings. This vegan substitute for heavy cream allows you to serve customers better-for-you, creamy menu items with the same indulgent qualities as an offering with dairy. Use it as the base for a luscious cheesecake ready to satisfy your customers’ dietary needs. Don’t forget to deliver on trending and adventurous flavors. In the recipe below, we pack this dairy-free dessert with aromatic cardamom and the fresh flavors of coconut and mango. Garnish with candied ginger and fresh mint for a stunning presentation.

 

Cardamom Cheesecake With Pistachio-Coconut Crust & Roasted Mango
Dairy-free Cardamom Cheesecake with Pistachio-Coconut Crust, topped with roasted mango, candied ginger, and fresh mint.
Servings
8
Servings
8
Cardamom Cheesecake With Pistachio-Coconut Crust & Roasted Mango
Dairy-free Cardamom Cheesecake with Pistachio-Coconut Crust, topped with roasted mango, candied ginger, and fresh mint.
Servings
8
Servings
8
Ingredients
Roasted Mango
Candied Ginger
Servings:
Units:
Instructions
Pistachio-Coconut Crust
  1. Spray 8-inch springform pan with pan spray; line bottom with parchment paper circle.
  2. Pulse all ingredients in food processor until fine crumbles form. Makes about 2½ cups. Press into bottom of springform pan; freeze 30 minutes or until set.
Cardamom Cheesecake Filling
  1. Soak cashews in 5 cups water overnight; drain and rinse. Purée cashews and remaining ingredients in blender on high until smooth. Makes about 5½ cups.
  2. Pour cashew mixture over crust; freeze until set, about 4 hours. Remove from springform pan; cut into 8 wedges, cover and refrigerate up to 6 days.
Roasted Mango
  1. Cook cardamom, sugar, rum and ½ cup water in ovenproof saucepan over high heat until golden brown and starting to thicken, about 5 minutes. Add mangos and shake to coat; transfer to oven and roast at 450°F until caramelized, about 15 minutes. Cool; discard cardamom pods. Refrigerate in an airtight container up to 3 days. Makes about 1½ cups.
Candied Ginger
  1. Heat ginger and 5 cups water to a boil in saucepan over high heat; reduce heat to medium and simmer 35 minutes. Drain ginger; reserve ½ cup cooking liquid.
  2. Heat ginger, reserved liquid, 2 cups sugar and salt to a boil in a saucepan over high heat; reduce heat to medium and simmer until candy thermometer reaches 225˚F, about 35 minutes; drain.
  3. Cool ginger in single layer on wire rack 2 hours; toss with remaining ½ cup sugar in a bowl to coat. Dry on wire rack until firm, about 8 hours. Store in an airtight container at room temperature up to 2 weeks. Makes about 1¾ cups.
For Serving
  1. Top 1 sliced cheesecake with 3 tablespoons Roasted Mango; garnish with Candied Ginger and fresh mint sprig.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Unsalted Pistachios #042090

Dried Sweetened Shredded Coconut #023385

Pitted Medjool Dates #096106

Unsalted Cashews #032879

Rich's® Plant-Based Cooking Créme #043672

Coconut Oil #041656

Maple Syrup #024291

Fresh Lemon Juice #028246

Vanilla Extract #036725

Ground Cardamom #016706

Green Cardamom Pods #016667

Granulated Sugar #037093

Mango #096220

Fresh Ginger Root #097216

Kosher Salt #340657

Fresh Mint Sprigs #097279

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