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29

Feb

2008

Pomegranate Cheesecake with Clementine Gelato

Saved in:-   Desserts,Raw Food Recipes


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From Issue 7 of News From The kitchen

 

raw food cheesecake

 

For the base

1 cup cashews
2 tablespoons agave
1/4 cup coconut oil
2 teaspoons vanilla extract
1/4 teaspoon salt
2 teaspoons lemon juice

- First process cashews to flour.

- Add remaining ingredients and process again.

- Press into the bottom of a 9″ springform pan and place in fridge whilst working on filling.

For the filling

3 cups cashews, soaked for 1 – 2 hours
1 cup coconut oil
1/2 cup lemon juice
2 tablespoons vanilla extract
1/2 teaspoon salt
3/4 cup agave
1 1/2 cup pomegranate juice
1/2 cup beetroot juice (optional, just for colour)

- Blend all ingredients in a high speed blender under smooth.

- Pour on top of the base.

- Place in the freezer to set. Once it’s set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.

For the Clementine Gelato

2 cups cashews
1/2 cup coconut butter/oil
1/4 cup agave nectar
1 teaspoon vanilla extract
3 cup almond milk*
1 cup clementine juice
2 teaspoons clementine zest
Pinch salt

- Blend all ingredients in a high-speed blender until smooth. Taste for sweetness, you may need to add extra agave if your clementines weren’t that sweet.

- Pour mixture into a rectangular container and place in the freezer to set. Once set, pass through a juicer with a homogenising attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice-cream maker.

*Almond milk is made by blending 1 cup of almonds with 3 cups of water, and straining through a nut milk bag or sieve.

 

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  • Tracy

    this was amazing!!!! It won over everyone who tried it…its gone now I have to make another!

  • Nicole

    Wonderful recipe! I wish it had come out a couple months ago since pomegranates aren’t in season in February and March.

  • ljaramillo

    actually pomegrantes are in season in the winter.

  • Layorita

    I made this tonight and it tastes amazing!!!! How do you get the cake out of the pan? The bottom crust sticks to the pan…

  • http://www.therawchef.com Russell James

    It depends on your pan. use a springform and it’ll be easy to get out with a knife. Or if you make again, use some baking parchment on the bottom before putting it in there.

  • Tamaramabeach

    what is clementine?

  • http://www.therawchef.com Russell James

    A small citrus fruit like a satsuma or mandarin.

  • Goguitas

    Thank you for sharing!

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  • Carly Sanders

    Hi Russell,
    Thank you, Thank you, Thank you. I am new to raw foods and after months of unsuccessful trial and error, I stumbled across your blog. I love the e books, Thank you. You are lovely and a wealth of information. You have enriched my life more than you can imagine.
    Thanks again,
    Carly Sanders.
     

  • Crystal Jarvis

    Can the agave be substituted with raw honey?

  • Caroline Edwards

    can the agave be substituted with yacon syrup?

  • http://www.therawchef.com Russell James

    Yacon has more of a molasses flavour.  I would do a little yacon and then round off with some coconut sugar, or honey.  Each of those varies in sweetness though so add the alternative to taste.

  • http://www.therawchef.com Russell James

    Yes, but do it to taste because of the difference in sweetness and flavour.

  • Jiggyduffy

    I just finished making this wonderful cheesecake and popped it in the freezer. Just wondering, though…, I used exactly the measurements as stated, and the crust was extremely wet. Just wondered if anyone else has had the same issue??? I added more cashews, which took care it but was a more cautious throughout the rest of the recipe. I’ve been eating raw for some time now but this is my first experiment with raw desserts. A few well-placed insights written into the recipe, regarding what to expect consistency-wise, would have helped immensely. Can’t wait to dig into this tomorrow! Thanks Russel!

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  • Desireebro

    I just finished this recipe about an hour ago  and found the same  with the crust… I figured it’s my first time so I’ll just follow all the directions to the T for now… This is my first raw anything..

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  • Navva

    Why an entire cup of coconut oil for the filling? I just made chocolate and blackberry raw “cheesecakes” from cashews without adding any oil. I can understand using a bit, but a cup seems to make this recipe both excessively fatty (aren’t 3 cups of cashews enough?) and drowning in coconut taste. Is there a practical reason that I should consider, before passing on all that oil?

  • http://www.therawchef.com Russell James

    The cashew oil, when refrigerated, will hold the cheesecake firm.

  • Anonymous

     I really like this recipe. Is it possible to set the cake without fridge? With fridge how long does it take to set? Thanks.

  • http://www.therawchef.com Russell James

    Do you mean is it possible to set the cake without a freezer? :)  Yes, it can just go straight in the fridge overnight to allow it to set up fully.

  • Anonymous

    Sorry I meant without fridge or freezer but just cool room temperature. Thanks.

  • Nicola

    many raw (dessert) recipes use coconut oil. i don’t like coconut oil or coconut anything.. is there a good substitute??

  • http://www.therawchef.com Russell James

    You could use half or even quarter of the amount in cacao butter.

  • http://www.therawchef.com Russell James

    No, you’ll need a fridge as it’s a fresh product and will need to be stored and set in the fridge.

  • Anonymous

    Thank you.

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  • Cecilia folkes

    I have been making this cake for about a year now and it is ALWAYS a sucess and a crowd pleaser. Thanks Russell for your inventiveness.
    Cecilia…Australia

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  • Afia

    here in india we dont get most of the ingredient  have every recipe for some ingredients what should i do?

  • Aira

    Hi Russell, I made this yesterday for my guests and it looked and tasted amazing! I did have a problem though.  The minute I open the springform the cake just flopped to the sides and was like a ‘mousse’ than a cake. Since it tasted delicious, no one minded and the guests were even scrapping the bottom of the tin, but how do I avoid this happening in the future? How long do I need to keep the cake in the freezer for? I kept it for couple of hours as did not want for it to freeze. Did I need to keep it in for longer before putting it in the fridge? Thanks, Aira

  • Berenice Donham

    I am waiting for the filling to set in the fridge. I am a little worry cause I substitute the cashews with soaked almonds (I pealed them). I also substituted the pomegranate for orange juice. The batter tastes great! just hope to set as cake and not remain runny. The crust was successful! I also used raw almonds and used honey instead of agave for the crust added 1 tsp of pink salt and OMG the best ever..yum yum I can’t wait to devour it

  • Julie

    Although I absolutely love pomegranate, I didn’t have any but had loads of strawberries…so I made this with strawberries and orange juice instead. It was absolutely delicious. I can’t wait to make it with pomegranate! 

  • http://www.therawchef.com Russell James

    Hi Aira, well, I’m so glad your guests liked it even though it was more mousse-like.

    I would suggest 4 hours in the freezer if 2 hours didn’t work for you.  If you don’t want to involve the freezer at all, I would suggest leaving it in the fridge overnight.

    Good luck with your next attempt, let me know how it goes :)

  • Christine

    I think your recipes are very high in fat

  • Deb

    I think it is fantastic that Russell is so accessible and answers queries promptly.

    I am reserving dessert making until I reach some specific weight loss goals. When I do, it will be like a veritable dam has burst!!!  :)  I plan to completely impress family and friends with these culinary delights.  If I were a completely selfless person, I would make some for my family, but I honestly doubt I could resist eating the desserts as they look so gorgeous.  

    I received my Raw Chef course this week.  It is beautifully put together and the materials are so aesthetically pleasing.  I am  transitioning to raw food and am finding the course materials inspiring. Thank you sincerely for putting it together.  

  • http://www.therawchef.com Russell James

    Hi Deb, thanks so much for your feedback and comments, I always like to hear about how my recipes and courses are helping people.

  • http://www.therawchef.com Russell James

    Great substitution!

  • http://www.therawchef.com Russell James

    That’s great, Berenice!

  • http://www.therawchef.com Russell James

    It really depends on which ingredients you can and can’t get, Afia.

  • http://www.therawchef.com Russell James

    Thanks, Cecilia :)

  • Rainbowoman

    Hi Russell ,
     I just want to say I love your energy in all you do, share ,offer, & I Love your abundant spirit, I was just thinking today, wouldnt it be really cool to train with you, Russell Jamesm, live in your kitchen! & I guess the next best thing is what I just read,  doing an online course with you live, thats really cool !
     I would love to!
     Just right now though,  I am completing my courses with Karen, which takes me up to september,
    what kind of qualification/certificate of completion etc does  Your live online training offer ? That would be what makes a difference for me, I love to feel I have achieved something I can share ,as good as this!
    sending you lots of good luck from Ireland for a great new course,
    lol Elissia 

  • http://www.therawchef.com Russell James

    Hi Elissia, thanks for asking :)

    I don’t currently have a live in-person course that I’m doing, but from what you’ve mentioned here, I suspect you know I am planning one.

    Details will be out on this summer!

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