Dandelion & Meadowsweet Cheesecake -

Welcome to our enchanting recipe guide for Dandelion Root & Meadowsweet Cheesecake, a heavenly dessert that brings together the earthy flavors of dandelion root and the delicate, floral notes of meadowsweet to create a truly unforgettable culinary experience. This delightful cheesecake is not only visually stunning but also a delightful feast for the senses, as it marries the velvety richness of cream cheese with the fragrant, subtle sweetness of meadowsweet-infused syrup and the robust, slightly bitter undertones of dandelion root.

In this guide, we will guide you step by step through the art of crafting this sumptuous dessert from scratch, sharing practical tips and techniques to help you achieve a perfectly smooth and creamy cheesecake with an irresistible, golden-brown crust. Along the way, we will also explore various ways to personalize the recipe to suit your preferences or dietary needs, as well as ideas for enhancing its presentation to impress even the most discerning of guests.

So, gather your ingredients, don your apron, and prepare to embark on a delightful adventure into the world of Dandelion Root & Meadowsweet Cheesecake. Get ready to dazzle your taste buds and delight your loved ones with this exquisite and uniquely captivating dessert.

Ingredients per 4 people:

For the Base

8 Digestive Biscuits (Crushed Well)
100g Butter
1tsp Roasted Dandelion Root (powdered) (or coffee powder)

Click here to see how to make roasted dandelion root coffee

For the Cream part

100ml Whipping Cream
100g Cream Cheese
10g Ixing Sugar
5g Meadowsweet Flower – removed from the stalks or finely diced leaves (or a couple drops vanilla essence)

Click here for our foraging guide on meadowsweet

A Drizzle Birch Sap Syrup (or Maple Syrup)

Click here to see how to make birch sap syrup

Method for making Dandelion Root & Meadowsweet Cheesecake:

Pop your butter in the pan and heat until it just starts to toast and go a little brown (about 3 minutes)
drop in the crushed digestives & dandelion root powder and roast them for about 2 minutes until they start browning a little
Turn off the heat, pop these in a bowl and allow them to cool
Whip up your whipping cream
Fold the whipping cream into the cream cheese and stir through the meadowsweet flowers & Icing Sugar (that’s right you’ll be eating the flowers too)