Learn how to make this luscious pomegranate raspberry cheesecake. This recipe is great for a party as it can be made and chilled the day before. I hope you’ll enjoy this creamy recipes.
Pomegranate Raspberry Cheesecake
Print ThisIngredients
- For the base:
- 1 1/3 cups almond flour
- 1/2 cup dark chocolate, white vegan
- 8 dates, pitted and ripped into pieces
- For the pomegranate layer:
- 1 cup silken tofu
- 1 cup chocolate, white vegan
- 1 can coconut cream, refrigerated overnight
- 1 teaspoon agar powder
- 1/2 teaspoon vanilla bean extract
- 3/4 cup powdered sugar
- 3/4 cup pomegranate juice
- For the vanilla layer:
- 1 cup chocolate, white vegan
- 1 cup silken tofu
- 1 can coconut cream, refrigerated overnight
- 1 teaspoon agar agar powder
- 1/2 teaspoon vanilla bean extract
- 3/4 cup water
- 3/4 cup powdered sugar
- To decorate:
- 1 1/3 cups chocolate, white vegan
- 2 large pomegranates, seeds only
Instructions
1. Make the base: line up the bottom and sides of an 8-inch spring-shaped cake pan. Put the almond flour and chopped dates in a food processor and bomb 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.
2. Make the vanilla layer: filter the cooled coconut cream through a sieve, separating the liquids and solids.
3. Place the coconut cream in a food processor, with the tofu and powdered sugar, and process until smooth. In a small saucepan, add water and bring to a simmer. Add the agar flakes and simmer for 5 minutes, until thick. Immediately pour the melted chocolate into the food processor and process for 15 seconds, until it is mixed. Add the agar agar mixture and process again until well combined, then pour the mixture directly into the prepared pan. Smooth with a paddle knife and let cool for 30 minutes.
4. Make the pomegranate layer: filter the cooled coconut cream through a sieve, separating the liquids and the solids.
5. Put the coconut cream in a food processor, with the tofu and powdered sugar, and process until smooth. In a small saucepan, add pomegranate juice and simmer. Add the agar flakes and simmer for 5 minutes, until thick. Immediately pour the melted chocolate into the food processor and process for 15 seconds, until it is mixed. Add the agar-agar mixture and food coloring and process again until well combined, then pour the mixture directly into the prepared mold. Smooth with a spatula, let cool for 2 hours, until completely set.
6. Decorate the dessert: once it is ready, carefully remove it from the pan and remove the parchment paper. Place the cake on a serving plate. Sow the pomegranates and dry the seeds on parchment paper.
7. With a small brush, paint a small section of the side of the cake with white chocolate. Stick the pomegranate seeds into the chocolate before it settles until you have a compact crust of pomegranate seeds around the cheesecake. Repeat with the top of the cheesecake until the whole cake is covered with a crust of pomegranate seeds. Let cool for another 30 minutes and then serve.
