One of my close friends is moving. Not just down the road or interstate, but halfway around the world, to Norway. That’s 10,460 miles. 16,835 kilometers. It’s 30 hours of flight time (including at least 2 stopovers). It seems a whole world away – and it is. As much as we are happy for her and her family and this amazing opportunity they have been presented with, we are all quite selfish and don’t want to lose our friend. We have spent many funny, happy times together – serenading each other with Nelly and Kelly renditions on holiday in Chang Mai; playing tour guide to our Irish visitors around Hobart; running away from taxi drivers… well, that’s a story for another day!
We have watched her and her partner renovate their house into the most amazing home, and watch now as they pack it all up ready for their move. We have been with her through her pregnancies and watched her two beautiful children grow. It is sad to know that the next time we see the youngest who has just turned 1, she will be a walking, talking little person, and no longer the gorgeous baby that she is currently.
We will miss her at our catch ups – her constant smile and infectious laugh. We will miss her creative gifts and thoughtfulness. We will miss her.
But, times change and people move and this is an amazing opportunity for their family (and a great excuse for us to go visit them in Europe)!
So this past weekend we went down to farewell our beautiful friend, and I made this cheesecake. Now, this is definitely not a traditional cheesecake, it terms of ingredients or taste (and if you are serving it to other people, you may wish to advise that before serving – I speak from experience here!) This cheesecake is dairy free, and raw, with a cashew and coconut milk filling. And instead of being flavoured lightly with lemon, or berries, or even chocolate, its flavoured with turmeric, cardamom and pistachio and gets it sweetness from honey. The flavouring combination was inspired by an amazing icecream I had at a gelateria in Melbourne. I’ve been told that this flavour is traditional in Indian kulfi – that may give you a bit of an inkling what the taste is like. I love the flavour combination, and as long as you dont go into it expecting a traditional cheesecake flavour, Im sure you will too.
Raw Turmeric, Cardamom and Pistachio cheesecake
1 1/2 cups almonds
1/2 cup pistachios
1/4 cup shredded coconut
5 medjool dates
1 Tbsp coconut oil
2 1/2 cups cashews, soaked 3 hours
3/4 cups coconut cream
1/3 cup raw honey
2 Tbsp coconut oil
1/2 tsp turmeric
1 tsp ground cardamom
1/4 cup roughly chopped pistachios
Line a round spring form cake tin with parchment paper.
To make the base, add all ingredients to a food processor and process until combined and resembling bread crumbs. Press into the prepared pan and place in freezer whilst you prepare the filling.
To make the filling, add all the ingredients except the pistachios to a food processor and process until combined and smooth. This mixture will be quite thick – scoop out on top of the base mixture in the prepared tin, and then sprinkle with the pistachios.
Set in the freezer for at least 3 hours. Remove from the freezer 20 minutes before serving.