Pomegranate Raspberry Cheesecake

Posted on Jun 23, 2013 in Dessert | 4 Comments

Raspberry Pomegranate Cheesecake

hk

Hello from Hong Kong!

I’ve been neglecting my blog because I’ve been on holiday, but I’m sneaking in a few minutes to write a post. I’ve had lots of amazing food here so far, two of my favourites being a super fresh, green coconut at a thai restaurant and coconut and chocolate raw cheesecakes from Mana! Fast Slow Food. I’m yet to try their raw ice cream and I’m looking forward to checking out Grassroots Pantry this week for dinner, too. I’ll report back. The raw cheesecakes made me think of one of my favourite desserts I haven’t shared yet: Pomegranate Raspberry Cheesecake.

This recipe is almost the same as the Blueberry Cheesecake, but uses raspberries inside and pomegranate on top instead of blueberries. It’s also a blatent rip-off of Russell James’s pomegranate cheesecake concept, except that I use a lot less coconut oil and have a chocolate-almond base rather than a cashew base.

CHOCOLATE BASE

1 CUP ALMONDS
1/2 CUP DUTCH PROCESS COCOA OR CACAO POWDER
1/2 CUP DRIED DATES, CHOPPED

FILLING

1.5 CUPS RAW CASHEWS
1 TABLESPOON LEMON JUICE
1/3 CUP AGAVE NECTAR
1/4 CUP COCONUT OIL
3/4 CUP RASPBERRIES

TOPPING

POMEGRANATE SEEDS TAPPED OUT FROM 1 POMEGRANATE (I do it like this)
EXTRA AGAVE NECTAR

Line the bottom of a springform cake tin with cling film – I used quite a small one with a removable base for this recipe.

For the base, place all base ingredients in the food processor and process until it all comes together. Your food processor won’t like this at first and will make a loud noise as it grinds through the almonds. Persist. You may need to scrape down the sides every so often and add in a splash of water to help it along. Once it’s all come together pat this into the base of the tin and up the sides evenly. You may need to wet your hands with water slightly to smooth it out. Place it in the freezer until the filling is ready.

For the filling, place all ingredients in the food processor except the coconut oil and blend until smooth as possible (mine took around two-three minutes), then add in the coconut oil in a stream until incorporated. Spoon on top of base and smooth the top with the back of the spoon. Refrigerate overnight or place in the freezer for a few hours. When you’re ready to eat it, press the pomegranate seeds onto the top and drizzle with a teaspoon of agave nectar to make it shiny.

4 Comments

  1. Quinn
    November 14, 2013

    I made it and it was great! I blogged about it! http://empowered4him.blogspot.com/2013/11/sweet-but-rich-raspberry-pomegranate.html

    Reply
    • Adrianne
      November 15, 2013

      I’m oh so glad you liked it! Thanks for blogging about it, Quinn. :)

      Reply
  2. Quinn
    November 13, 2013

    This recipe looks stunning and delicious!! Did you soak your cashews?

    Reply
    • Adrianne
      November 13, 2013

      Thanks Quinn! I confess, I was lazy and didn’t soak the cashews… But I usually try to for at least a few hours if I have time.
      Thanks for stopping by :)

      Reply

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