PISTACHIO ROSE CHEESECAKES

Masterclass

By Crystal Bonnet of
CRYSTAL DAWN
CULINARY
Copyright © 2023 Crystal Dawn Culinary

Text and food photography by Crystal Bonnet of Crystal Dawn Culinary.

All rights reserved. The ‘Pistachio Rose Cheesecakes’ recipe manual may not be publicly or privately
shared, taught, or published digitally or physically for profit and remains the property of Crystal
Bonnet, trading as Crystal Dawn Culinary.

No part of this document may be reproduced by any means without the author's prior written
permission.

Thank you for respecting my work.

© Crystal Dawn Culinary 1

Meet Chef Crystal Bonnet from Crystal Dawn Culinary

‘With knowledge, anything is possible!’ No truer words were ever spoken; these five words inspire and
guide me to create. I am now a raw food chef, instructor, and cookbook author, but it was not always
this way. Believe me when I say that it was a challenging, incredible, and beautiful journey that
brought me to a place where I am now teaching others through the Crystal Dawn Culinary custom
courses!

As a graduate of plant-based and raw food nutrition programs, I have worked hard to learn the
importance of the culinary aspect and nutritional elements of living foods. I share this information
with my students so that they will have as much knowledge as necessary to understand raw foods and
their health benefits.

My work within the plant-based culinary industry led me on many adventures, including the
development of unique plant-based menus for new restaurants. It was thrilling to travel to design and
cater multiple health retreats in Canada and Europe, and when I launched my raw chocolate and
dessert business, it was so liberating! Learning should be an exciting and never-ending pursuit.

Through my easy-to-follow and comprehensive classes, let me share the knowledge and skills needed
to incorporate healthy food alternatives into your lifestyle. You and your family will thrive, and this
will be the greatest reward an educator can imagine. Enjoy this recipe, and let me know if you have
any questions. ~ Crystal

Contact Info and Important Links:

Website
Instagram
Facebook
Email
Online Courses
Cookbook – The Art of Raw Desserts
Ingredient Sourcing
Equipment Sourcing

© Crystal Dawn Culinary 2

Links included are Amazon affiliate links, Crystal Dawn Culinary receives a small commission if you
purchase from these links. Check out the Ingredient Sourcing link above for wholesale and bulk
suppliers.

Almonds 73 g
Beet powder ¾ tsp
Cardamom powder ¼ tsp
Cashews 280 g
Coconut sugar 20 g
Lucuma powder 1 tbsp
Moringa powder or matcha powder 1 tsp
Medium shred coconut, dried and unsweetened 80 g
Pistachios 64 g
Rose petals, dried and organic (option if not using rose extract) 2 tsp
Sunflower lecithin powder 2 tsp
White mulberries, dried 28 g

Almond extract, Medicine Flower brand preferred, or any almond extract 2 drops or ½ tsp
Coconut butter 1 tbsp
Lemon 1
Light-amber agave 120 ml
Rose extract, Medicine Flower brand preferred 4 drops
Vanilla extract, Medicine Flower brand preferred, or any almond extract 12 drops or 1 ¾ tsp
Virgin cold-pressed coconut oil tsp
210 ml

I use these tools and equipment to execute this recipe, but they are optional. Feel free to use what you
already have at home. If you cannot source the ring molds for the cakes, you can use two 4” springform
pans.
2.75” ring molds (4) Liquid measuring cup
Cake collar Measuring cups & spoons
Citrus press Mixing bowls
Citrus zester Nutmilk bag
Digital kitchen scale (optional) Parchment paper
Food processor Piping bag
High-speed blender (Vitamix, Blendtec or Small cutting board
Omniblend) Spatulas
Wilton 2D piping tip

© Crystal Dawn Culinary 3

Links included are Amazon affiliate links, Crystal Dawn Culinary receives a small commission if you
purchase from these links. Check out the Ingredient Sourcing link above for wholesale and bulk
suppliers.

Almonds 73 g
Beet powder ¾ tsp
Cardamom powder ¼ tsp
Cashews 280 g
Coconut sugar 20 g
Lucuma powder 1 tbsp
Moringa powder or matcha powder 1 tsp
Medium shred coconut, dried and unsweetened 80 g
Pistachios 64 g
Rose petals, dried and organic (option if not using rose extract) 2 tsp
Sunflower lecithin powder 2 tsp
White mulberries, dried 28 g

Almond extract, Medicine Flower brand preferred, or any almond extract 2 drops or ½ tsp
Coconut butter 1 tbsp
Lemon 1
Light-amber agave 120 ml
Rose extract, Medicine Flower brand preferred 4 drops
Vanilla extract, Medicine Flower brand preferred, or any almond extract 12 drops or 1 ¾ tsp
Virgin cold-pressed coconut oil tsp
210 ml

I use these tools and equipment to execute this recipe, but they are optional. Feel free to use what you
already have at home. If you cannot source the ring molds for the cakes, you can use two 4” springform
pans.
2.75” ring molds (4) Liquid measuring cup
Cake collar Measuring cups & spoons
Citrus press Mixing bowls
Citrus zester Nutmilk bag
Digital kitchen scale (optional) Parchment paper
Food processor Piping bag
High-speed blender (Vitamix, Blendtec or Small cutting board
Omniblend) Spatulas
Wilton 2D piping tip

© Crystal Dawn Culinary 3

Mulberry Almond Crust
½ cup (73 g) almonds
½ cup (80 g) medium shred coconut, dried and unsweetened
¼ cup (28 g) dried white mulberries, soaked for 20 minutes and drained
2 tbsp (20 g) coconut sugar
1 tbsp lucuma powder
¼ tsp cardamom powder
___
1 tbsp (15 ml) softened coconut butter
1 tsp lemon zest
3 drops vanilla Medicine Flower flavor extract or ½ tsp vanilla extract

Before you get started on the crust, line all four ring molds with a cake collar and place them on a
cutting board or tray lined with parchment paper. Process the first set of ingredients in a food
processor until the mixture resembles coarse flour. Add the second set of ingredients and process
until the batter starts sticking together.

Place the batter in the bottom of each ring mold and press down firmly with your fingers, forming a
crust approximately 1 cm thick. If your ring molds come with a pusher, use the pusher to press it
down and even out the crust. Set them aside at room temperature while making the next
component.

Pistachio Cheesecake
1 cup (140 g) cashews, soaked for 2 hours, drained and rinsed
½ cup (120 ml) pistachio cream (from recipe above)
¼ cup (60 ml) light-amber agave
1 ½ tsp sunflower lecithin powder
1 tsp matcha powder or moringa powder (for color)
6 drops vanilla Medicine Flower flavor extract or 1 tsp vanilla extract
2 drops almond Medicine Flower flavor extract or ½ tsp almond extract
___
¼ cup + 2 tbsp (90 ml) melted virgin, cold-pressed coconut oil

Blend all the ingredients except for the coconut oil in a high-speed blender until smooth. Add the
coconut oil to the blender and blend on low speed for a few seconds until combined. Pour the
cheesecake filling into each ring mold on top of the crusts, leaving approximately 1 cm of space at
the top of each ring mold.

Transfer the cakes to the freezer to firm up for a minimum of 8 hours or overnight.

Assembly
Remove the frosting from the fridge and check to see if it’s firm enough for piping. If not, transfer it
to the freezer for 10 to 20 minutes to firm up and then whip it well with a spoon. Remove the cakes
from the freezer and remove them from the ring molds by pushing on the top towards the bottom.
They might be a little tough to remove, if so, wait 5 minutes for them to thaw a little and then try
again.

© Crystal Dawn Culinary 5

Once the cheesecakes are removed from the ring molds and your frosting is ready to go, fit a piping
bag with a Wilton 2D piping tip. Fill the piping bag with the rose frosting. To create the rosette on
top of each cake, hold the piping bag in a vertical position with the piping tip just a little above the
top of the cake. Press the bag with even pressure and start applying the frosting from the middle,
working your way in a circular motion to the outer edges, then taper off the end.

That’s it! They are done and ready to enjoy!

Storage: Store cakes in the fridge in a sealed container for up to 5 days or in the freezer for up to 1
month. The extra frosting will keep in the fridge for up to 5 days or in the freezer for 1 month. Thaw
in the fridge overnight before use.

© Crystal Dawn Culinary 6

Thank you so much for joining this masterclass! I hope you enjoyed learning how to
make this show-stopping, raw, vegan Pistachio Rose Cheesecake.
I would love to see a photo of your remake in our online community!

If you have any questions or run into troubles with this recipe, please email
info@crystaldawnculinary.com

As a thank you for participating, you receive 25% off all of my online courses,
valid until August 31st, on the one-time payment and payment plans. I hope to see
you in class! Check out my online courses HERE to learn more.

Use coupon code: summer25

~ Crystal

© Crystal Dawn Culinary 7