food

Pomegranate Crusted Raspberry Cheesecake

Name: Pomegranate Crusted Raspberry Cheesecake
Prep time: 2 h
Cook time: 5 h
Total time: 7 h
Yield: 8
Ingredients: For the base:; 1 1/3 cups almond flour; 8 dates, pitted and ripped into pieces; 1/2 cup dark (vegan) chocolate, melted; For the vanilla layer:; 1 can coconut cream, refrigerated overnight; 1 cup silken tofu; 3/4 cup powdered sugar; 1 cup white chocolate (vegan), melted; 1/2 teaspoon vanilla bean extract; 3/4 cup water; 1 teaspoon agar agar powder; For the pomegranate layer:; 1 can coconut cream, refrigerated overnight; 1 cup silken tofu; 3/4 cup powdered sugar; 1 cup white chocolate (vegan), melted; 1/2 teaspoon vanilla bean extract; 3/4 cup pomegranate juice; 1 teaspoon agar agar powder; Dash of food coloring; To decorate:; 1 1/3 cups white (vegan) chocolate, melted; 2 large pomegranates, seeds only

This vegan cheesecake will make you swoon 😍

Ingredients

For the base:
1 1/3 cups almond flour
8 dates, pitted and ripped into pieces
1/2 cup dark (vegan) chocolate, melted
For the vanilla layer:
1 can coconut cream, refrigerated overnight
1 cup silken tofu
3/4 cup powdered sugar
1 cup white chocolate (vegan), melted
1/2 teaspoon vanilla bean extract
3/4 cup water
1 teaspoon agar agar powder
For the pomegranate layer:
1 can coconut cream, refrigerated overnight
1 cup silken tofu
3/4 cup powdered sugar
1 cup white chocolate (vegan), melted
1/2 teaspoon vanilla bean extract
3/4 cup pomegranate juice
1 teaspoon agar agar powder
Dash of food coloring
To decorate:
1 1/3 cups white (vegan) chocolate, melted
2 large pomegranates, seeds only

Steps

Make the base: Line the bottom and sides of an 8-inch springform cake pan. Put the almond flour and pitted dates into a food processor and blitz until the dates are finely ground. Add the melted chocolate and process until combined, then pour into the prepared pan. Use the back of a spoon to press down and smooth.
Make the vanilla layer: Strain the refrigerated coconut cream through a sieve, separating the liquids and solids.
Put the coconut cream into a food processor, with the tofu and powdered sugar, and process until smooth. In a small saucepan, add water and bring to a gentle simmer. Stir in the agar agar flakes and simmer for 5 minutes, until thickened. Immediately pour the melted chocolate into the food processor and process for 15 seconds, until mixed through. Add the agar agar mixture and process again until well combined, then pour the mixture straight into the prepared pan. Smooth over with a palette knife then leave to chill for 30 minutes.
Make the pomegranate layer: Strain the refrigerated coconut cream through a sieve, separating the liquids and solids.
Put the coconut cream into a food processor, with the tofu and powdered sugar, and process until smooth. In a small saucepan, add pomegranate juice and bring to a gentle simmer. Stir in the agar agar flakes and simmer for 5 minutes, until thickened. Immediately pour the melted chocolate into the food processor and process for 15 seconds, until mixed through. Add the agar agar mixture and food coloring and process again until well combined, then pour the mixture straight into the prepared pan. Smooth over with a palette knife then leave to chill for 2 hours, until completely set.
Decorate the dessert: Once set, carefully remove from pan and peel away the parchment paper. Place the cake on a serving plate. De-seed the pomegranates and dry the seeds on parchment paper.
Using a small brush, paint a small section of the side of the cake with white chocolate. Stick pomegranate seeds onto the chocolate before it sets until you have a compact pomegranate seed crust all around the cheesecake. Repeat with the top of the cheesecake until the whole cake is covered in a pomegranate seed crust. Chill for another 30 minutes then serve.