Pomegranate Cheesecake

My very good friend Christina just got married. After having their private civil ceremony they had a small gathering at a bistro to celebrate. Because it wasn’t a typical wedding with a reception, I wanted to surprise the couple with one of my tasty raw delights. I also thought that since they had gotten married and all, that there should be cake, or some form of it at least. I always love an opportunity to get in my kitchen and get creating!

Christina and I share a very similar healthstyle when it comes to food. So making raw treats for her is always a win as she so eagerly eats them and appreciates them. Not everyone can enjoy raw desserts. One has to know their crowd. Christina is my crowd 😉

The crust is original Pamplemousse, and I am very happy with how it turned out. Full of texture and flavor, it was a perfect switch from the usual pie crust. As for the filling, it was an adaptation from Tiziana Alipo Tamborra and Matthew Roger’s recipe. It’s in a cookbook or I would share the link with you all of the original recipe.

Since we were at a venue, I couldn’t keep the cheesecake in the fridge the whole time and it got a little soft, one of the downfalls of raw desserts. If you are to make this, I definitely recommend keeping it in the fridge until you serve it. It was still so delicious and extra creamy 🙂

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Ingredients for the crust:

  • 2 cups raw almonds
  • 1/2 cup buckwheat crsipies  (raw buckwheat sprouted then dehydrated). You could probably just use buckwheat groats if this step is not convenient for you.
  • 1/4 cup shredded coconut
  • 1/4 cup cacao powder
  • 1/4 cup cacao nibs
  • 1 cup soft dates (I used medjool)
  • salt
  • 1/8 cup water

Steps:

  • put everything in a food processor except water, and blend until well combined. If it is not sticky enough to stick together, slowly add water while the motor is running until you achieve a “dough” that is somewhat crumbly but that will stick together once pressed down.
  • press it in a 10 inch springform pan and put in fridge while making the filling

Ingredients for filling:

  • 3 cups soaked cashews
  • 2 cups pomegranate juice
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 3/4 cups agave
  • 1 TBS liquid vanilla
  • 1/4 tsp salt
  • 3 TBS lecithin
  • 3/4 cups coconut oil or butter, melted

Steps:

  • put all ingredients except oil and lecithin in blender and blend until really smooth
  • add oil or butter, and lecithin and continue blending until well incorporated
  • pour in pan on top of crust
  • put in freezer to set for about 2 hours
  • transfer to fridge until ready to serve
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4 thoughts on “Pomegranate Cheesecake

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