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Dandelion Root & Meadowsweet Cheesecake

This Dandelion Root & Meadowsweet Cheesecake recipe is an incredibly easy recipe to pull together once you have all of the ingredients prepped – and if you don’t there’s some super simple substitutions utilising some more common kitchen cupboard staples.

We love this dessert as it’s not overly sweet, utilising the deep earthy coffee flavour of Dandelion Roots, vanilla flavour of meadowsweet & the incredibly moorish flavour of birch sap syrup.


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:

  1. Pop your butter in the pan and heat until it just starts to toast and go a little brown (about 3 minutes)
  2. drop in the crushed digestives & dandelion root powder and roast them for about 2 minutes until they start browning a little
  3. Turn off the heat, pop these in a bowl and allow them to cool
  4. Whip up your whipping cream
  5. 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)

Plating

  1. Pop some of the crumb / base on a plate
  2. Then scoop a bit of the cream on top
  3. Drizzle over the birch syrup to your hearts content

Pure Bliss

Identify Silver Birch

Identify Meadowsweet

Dandelion (Taraxacum officinale) Identification

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