This is the ultimate summer cheesecake recipe. The freshness of the orange zest and the nectarines in combination with the amazing cardamon aromas will blow your mind away. You can use cardamon powder but you can also follow my advice and use freshly ground cardamon. The difference can be huge, trust me! You can read more about why to choose whole spices in your cooking in this article from thekitchn. 😀 You can also try using one type of nuts like almonds or cashew nuts. Adjust this part according to your needs or allergies. This alternative version of the classic cheesecake will impress you and your loved ones. If you try the recipe please let me know at the comments below!
Equipment: food processor, 18cm spring form, parchment paper
Prep Time: 10 min, Cooking Time: 12 min, Total Time (including cooling): 8 hours + 50 min, Yields 12 pieces
125gr dates pitted
300gr mixed nuts, including pistachios
1 orange (zest and juice, so choose a bio one)
185 cream cheese, full fat
6 tablespoon agave syrup
250ml heavy cream (30% fat)
2 teaspoons of freshly ground cardamon seeds, or use cardamon powder
extra pistachios & linseed for garnish
In a small saucepan melt the butter in low heat. In the food processor add the dates and ¾ of the mixed nuts. Grind good and add the butter. Mix good till the butter dissolves and a lightly firm mass is created.
Cover the spring form with parchment paper and spread the mixture evenly with a spoon, pushing it down with your hands. Make sure all surface of the form is covered. Cover with cling film and let it rest for 30 minutes in the fridge.
Peel the zest of the orange and squeeze out its juice. Stir in a bowl the cream cheese and 4 tablespoons of the agave syrup and mix with a spatula till it gets a bit smoothed. Beat the heavy cream till it gets fluffy (check package for further instructions). Mix the whipped cream, the orange zest and the cardamon powder with the cream cheese. Spread the mixture in the spring form and let it be firm for about 8 hours in the fridge.
Just before you are ready to serve, cut the nectarines in half, take the pit out and cut them in 8 equal parts. In a small saucepan add the orange juice, the nectarines, the rest of the agave syrup and the cloves. Let it boil gently in low heat for about 2 minutes.
Drain out the nectarines and let them rest on a plate. Bring the rest of the syrup to a boil in middle heat for about 10 minutes. The syrup will be reduced in half.
Spread nicely the nectarines on top of the cheesecake. Garnish with the extra pistachios. Take out the cloves and drizzle the orange syrup on top of the cheesecake.