FOOD
Pomegranate Crusted Raspberry Cheesecake
This vegan cheesecake will make you swoon 😍
FOOD
Pomegranate Crusted Raspberry Cheesecake
This vegan cheesecake will make you swoon 😍
Ingredients
Cheesecake Base
- 1 1/3 cups almond flour
- 8 dates, pitted and ripped into pieces
- 1/2 cup dark (vegan) chocolate, melted
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
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
Decorations
- 1 1/3 cups white (vegan) chocolate, melted
- 2 large pomegranates, seeds only
Steps
Cheesecake Base
- 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.
Vanilla Layer
- 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.
Pomegranate Layer
- 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.
Decorations
- 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.