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Pomegranate Cheesecake with Clementine Gelato
This dessert actually has two recipes, the cheesecake and the gelato.
Servings12
Nutrition (For one serving)
Calories: 526kcalCarbohydrates: 37gProtein: 13gFat: 39gSaturated Fat: 12gSodium: 269mgPotassium: 584mgFiber: 4gSugar: 17gVitamin A: 52IUVitamin C: 12mgCalcium: 120mgIron: 5mg
Ingredients
Base
- 1 cup cashews
- 2 tbsp maple syrup
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 tsp lemon juice
Filling
- 3 cups cashews soaked for 1 – 2 hours
- 1 cup coconut oil
- 1/2 cup lemon juice
- 2 tbsp vanilla extract
- 1/2 tsp salt
- 1 cup xylitol
- 1 1/2 cups pomegranate juice
- 1/2 cup beetroot juice optional, just for colour
Clementine gelato
- 2 cups cashews
- 1/2 cup coconut butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 3 cups almond milk
- 1 cup clementine juice
- 1 tsp clementine zest
- 1/8 tsp salt
Instructions
Base
- In a food processor, first process cashews to flour.
- Add remaining ingredients and process again.
- Press into the bottom of a 9" Springfield pan and place in fridge whilst working on filling.
Filling
- Blend all ingredients in a high-speed blender until 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.
Clementine gelato
- 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 homogenizing attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice cream maker.
Notes
Almond milk is made by blending 1 cup of almonds with 3 cups of water and straining through a nut milk bag or fine-mesh sieve.
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Hi Russell! Thank you so much for this recipe! We make it quite often at our house! It is our go to dessert. It made for an excellent smash cake when my first baby turned 1 as we are lactose and egg intolerant and he is unable to eat traditional “cake”. Now my second baby is approaching his first birthday and we will definitely be making another one of your cakes for his birthday! Thinking about the pumpkin cheesecake this time around! ?
Hey Christie, thanks so much for sharing this, it’s made my day to know my recipes are being used like this 🙂
Can I subsitute cranberry/blueberry juice for the pomegranate juice and can I use honey or maple syrup for sweetener when making this cheesecake?
Yes to both of those 🙂
Hi Russell,
my vanilla extract contains alcohol, it is organic, but the flavour is mainly alcohol with a little vanilla in it…. It is supposed to be so, or should I add some vanilla powder to it or use vanilla powder instead?
Thanks for the inspiration!
Annika
Some people like the alcohol taste, but if you don’t want that, just use vanilla poweder, yes.
I know it dound selly but i did not see flour in this recepie for the base Lynda
Hey Lynda, the first instruction is to process the cashews to flour 🙂
Sound delicious! Was wondering, what could be substituted for “xylitol”? Can you use coconut sugar or coconut nectar? Would love to make this!
Thanks!
Yes, you can use coconut sugar. Coconut nectar would make it too loose.
Hey Russell
I did try this at home, and I found the filling was more like a mouse then a cheese cake. Any suggestions on how to make it more cheese cake like.
THanks
I’ve actually just updated the recipe to substitute agave (I don’t use that anymore) for Xylitol, which will help. You could also cut out 1/2 of pomegranate juice and a bit of the beet juice if you’re still unsure.
This looks lovely, I will make it as a treat soon. You inspire me. Thank you
Russell you only do your recipes in terms of american measurements?
Hi Panida.
Thanks for asking. I provide UK measurements when delaing with weights and measures, using grams and litres, supported by ozs in brackets.
Most of my recipes are in cups, which is not just an American thing – you can easily get cup measurements in Tesco or bookshops.
Russell you only do your recipes in terms of american measurements?
Hi Panida.
Thanks for asking. I provide UK measurements when delaing with weights and measures, using grams and litres, supported by ozs in brackets.
Most of my recipes are in cups, which is not just an American thing – you can easily get cup measurements in Tesco or bookshops.
Oops! I meant to comment under the pumpkin cheesecake! Haven’t tried this one yet. There’s no delete button for comments.
Oops! I meant to comment under the pumpkin cheesecake! Haven’t tried this one yet. There’s no delete button for comments.
I made about 10 – 12 of these cakes over Thanksgiving for my clients and they loved it. There was not one person who did not gush over it. The cacao butter kicks up the indulgence factor a notch. You’re brilliant, Russell! Thank you for the gourmet level recipes:-)
I made about 10 – 12 of these cakes over Thanksgiving for my clients and they loved it. There was not one person who did not gush over it. The cacao butter kicks up the indulgence factor a notch. You’re brilliant, Russell! Thank you for the gourmet level recipes:-)
Hi Russell,
Is there anything I can substitute coconut oil. I living in Egypt at the moment and finding coconut oil, coconut butter or cacao butter here is very difficult. I was thinking of using almond oil. Would that work?
Thanks,
Yumna
Hi Russell,
Is there anything I can substitute coconut oil. I living in Egypt at the moment and finding coconut oil, coconut butter or cacao butter here is very difficult. I was thinking of using almond oil. Would that work?
Thanks,
Yumna
Hi Russell, this is my first encounter with your site, and what a great start! I just love vegan cheesecakes, and this one is on the list of treats for this holiday. Thank you!
I was so excited to see my Email with this cheesecake recipe! I have to ask anyone …. How do you tell when a pomegranate is sweet or ripe?
I was so excited to see my Email with this cheesecake recipe! I have to ask anyone …. How do you tell when a pomegranate is sweet or ripe?
Hi!
This article says it better than I can:
http://wiki.answers.com/Q/How_can_you_tell_if_a_pomegranate_is_ripe
this looks incredible!!!!!
this looks incredible!!!!!
Hi thanks for this recipe! I’m wondering if its possible to do it without ice-cream machine or having to use juicer? Thanx in advance!
When you make the ice-cream, you have to keep it moving as it freezes, so it doesn’t develop ice crystals. If they do develop, you have to homogenise it in the juicer.
The only way you could do that would be to stir it every 20 minutes or so when it goes in the fridge.
Hi thanks for this recipe! I’m wondering if its possible to do it without ice-cream machine or having to use juicer? Thanx in advance!
When you make the ice-cream, you have to keep it moving as it freezes, so it doesn’t develop ice crystals. If they do develop, you have to homogenise it in the juicer.
The only way you could do that would be to stir it every 20 minutes or so when it goes in the fridge.
great recipe i actually made my own juice with pomegranate and cranberries no lip balm taste here… 🙂
great recipe i actually made my own juice with pomegranate and cranberries no lip balm taste here… 🙂
Great! 🙂
if you used the walmart coconut oil that would explain the lip balm taste….nutiva is the only coconut oil that actually tastes like coconut imo
if you used the walmart coconut oil that would explain the lip balm taste….nutiva is the only coconut oil that actually tastes like coconut imo
Considering the high use of nuts, which are very expensive and the lack of any kind of substitution I am wondering how much this dessert might cost. And… do you have the calorie and fat counts for each of your recipes? I know they are going to be high in calories, but it would help to know. Thank you.
Considering the high use of nuts, which are very expensive and the lack of any kind of substitution I am wondering how much this dessert might cost. And… do you have the calorie and fat counts for each of your recipes? I know they are going to be high in calories, but it would help to know. Thank you.
Hi, I don’t have the calorie counts for my recipes, no. How much it costs to make will vary depending on what part of the world you’re in.
You may find this article interesting relating to raw fats: https://therawchef.zendesk.com/entries/21626372-does-raw-food-contain-too-much-fat
It was wonderfully easy to make and it looked beautiful, but I couldn’t get anyone to eat it. The overwhelming comment was it tasted like lipbalm or a hair conditioner. I was horribly embarrassed. Is there a way to reduce the amount of coconut oil and still maintain the fabulous presentation and an easier to remove crust from the pan?
Hi Marian, wow, lipbalm and hair conditioner? I would suggest using coconut butter, rather than coconut oil. Or you could use cacao butter, but you’d only need half the quantity, and then melt it. If you use a springform pan it should be easy to take out, or you could paint the base of the pan with an oil like almond or macadamia.
Good Morning Russel,
I can’t wait to make this recipe! If I can’t find clementine juice, could I use orange juice nd orange zest?
Thanks
Julie
Hi Julie, yes you could, but just watch the amount of zest you use at it could get too bitter.
The cake was great! Thank you. However, I found the Gelato loaded too much with almond and cashew tastes, far above the Clementine, and also hardly sweet..
Hi Amit, thanks for the feedback. You could soak the cashews to make them taste less distinct – just for a few hours or overnight in the fridge would do.
You can also try hazelnut milk or even pecan, as they tend not to be as strong as almond.
Of course, sweetness tends to be a personal taste, but can be adjusted as you see fit.
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
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
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!
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.
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.
Hi Deb, thanks so much for your feedback and comments, I always like to hear about how my recipes and courses are helping people.
I think your recipes are very high in fat
I think your recipes are very high in fat
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!
Great substitution!
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!
Great substitution!
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
That’s great, Berenice!
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
That’s great, Berenice!
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
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 🙂
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
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 🙂
here in india we dont get most of the ingredient have every recipe for some ingredients what should i do?
It really depends on which ingredients you can and can’t get, Afia.
here in india we dont get most of the ingredient have every recipe for some ingredients what should i do?
It really depends on which ingredients you can and can’t get, Afia.
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
Thanks, Cecilia 🙂
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
Thanks, Cecilia 🙂
many raw (dessert) recipes use coconut oil. i don’t like coconut oil or coconut anything.. is there a good substitute??
many raw (dessert) recipes use coconut oil. i don’t like coconut oil or coconut anything.. is there a good substitute??
You could use half or even quarter of the amount in cacao butter.
I really like this recipe. Is it possible to set the cake without fridge? With fridge how long does it take to set? Thanks.
I really like this recipe. Is it possible to set the cake without fridge? With fridge how long does it take to set? Thanks.
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.
Sorry I meant without fridge or freezer but just cool room temperature. Thanks.
No, you’ll need a fridge as it’s a fresh product and will need to be stored and set in the fridge.
Thank you.
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?
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?
The cashew oil, when refrigerated, will hold the cheesecake firm.
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!
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!
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..
can the agave be substituted with yacon syrup?
can the agave be substituted with yacon syrup?
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.
Can the agave be substituted with raw honey?
Yes, but do it to taste because of the difference in sweetness and flavour.
Can the agave be substituted with raw honey?
Yes, but do it to taste because of the difference in sweetness and flavour.
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.
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.
Thank you for sharing!
Thank you for sharing!
what is clementine?
what is clementine?
A small citrus fruit like a satsuma or mandarin.
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…
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…
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.
Wonderful recipe! I wish it had come out a couple months ago since pomegranates aren’t in season in February and March.
Wonderful recipe! I wish it had come out a couple months ago since pomegranates aren’t in season in February and March.
actually pomegrantes are in season in the winter.
this was amazing!!!! It won over everyone who tried it…its gone now I have to make another!
this was amazing!!!! It won over everyone who tried it…its gone now I have to make another!
you are a god!
you are a god!
Hi Russell, I have held a banquet (for a lack of a better word:)) using your recipes. Everyone loved them, especially the pomegranate cake as it is dairy free and you can have a second helping without feeling guilty. Requests for this recipe followed and I have gladly referred them to your site. I loved the cake myself and think its better than normal cheesecake as you often feel bloated and heavy due to the high amounts of butter and dairy fat in it. It was a great way to introduce my family and friends to a raw food lifestyle as it showed that you can make yummy recipes and not just carrot and apple salads. Thanks for sharing your recipes!!!!
Hi Russell, I have held a banquet (for a lack of a better word:)) using your recipes. Everyone loved them, especially the pomegranate cake as it is dairy free and you can have a second helping without feeling guilty. Requests for this recipe followed and I have gladly referred them to your site. I loved the cake myself and think its better than normal cheesecake as you often feel bloated and heavy due to the high amounts of butter and dairy fat in it. It was a great way to introduce my family and friends to a raw food lifestyle as it showed that you can make yummy recipes and not just carrot and apple salads. Thanks for sharing your recipes!!!!
How do you get the cake out of the pan?
How do you get the cake out of the pan?
What would happen if you substituted orange juice for the pomegranite juice, and added orange zest? Workable or mess?
What would happen if you substituted orange juice for the pomegranite juice, and added orange zest? Workable or mess?
Oh MY! I cannot wait to make this. It looks heavenly. I'll get back to you after I taste it! LOL. Thank you so much for providing such beautiful recipes for us to try.
Oh MY! I cannot wait to make this. It looks heavenly. I’ll get back to you after I taste it! LOL. Thank you so much for providing such beautiful recipes for us to try.
thanks for sharing all these great recipes with everyone…. you are amazing
Susan
thanks for sharing all these great recipes with everyone…. you are amazing
Susan
Hi, I have made this recipe with the pomegranate and it was fantastic! I was wondering if you could substitute maybe blueberry or raspberry and get the same textural results?, or if it would be too watery and not flavorful enough? Thank You so much for sharing your knowledge and ideas, you are amazing!
Yes, you could substitute those, remembering to take the beet juice out of the recipe.
Thanks! I am coming back to this recipe again, tomorrow I am going to attempt to sub carrot juice for the pomm, and add some cinnamon, ginger, nutmeg, and clove to make a “Pumpkin Cheesecake”. I have had a lot of success with a raw version of Pumpkin Pie (big in the States!) and am really curious how this will turn out : ) I hope it’s tasty, it’s for a friend birthday..wish me luck!
Good luck! 🙂
Hi, I have made this recipe with the pomegranate and it was fantastic! I was wondering if you could substitute maybe blueberry or raspberry and get the same textural results?, or if it would be too watery and not flavorful enough? Thank You so much for sharing your knowledge and ideas, you are amazing!
The minute I put the agave nectar into the gelato I lost the taste of the clementine. Any suggestions?
DD
I would try adding some zest from the clementine too.
The minute I put the agave nectar into the gelato I lost the taste of the clementine. Any suggestions?
DD
Hi Russell .. I love Pomegranate! When I saw this recipe I said to my mom we got to try it..but it came out soft.. me and mom exactlly like the recipe so what did we did wrong?? also My mom is asking do she put cream cheese? knowing its a cheesecake? Thanks a bunch!
Love it! I tasted a cheesecake in a raw food restaurant and have been looking for a recipe ever since. This is perfect. Thanks.
how do you get zest?
From Russell: zest is the outer part of the skin so you can get a cheap ‘zester’ tool to get it.
I tried to make it today and it didn’t work out. The crust was OK, the color was good, but the texture came out with crumbs from nuts and thin, it didn’t come out right. Could it be a blender? Do you I need a special equipment? I used a regular home food processor. Thank you so much.
From Russell: If it had lumps of nuts in the filling then it would be that you need a more powerful blender.
This dessert picture is probably my favorite raw food picture. It really just whets my appetite. It’s been on my list of desserts to make… ever since you posted it. I haven’t gotten around to making it, but fortunately, a friend of ours has recently started following your website and she made this cheesecake for a small group potluck on Saturday. It was incredible. The texture was perfect. The crust was perfect. I’d have to agree with Paulina (previous post); it is one of the best raw cakes I’ve ever tasted. I’m planning on making it soon.
Russell, this cake was incredible! I made it today for my friend’s birthday and all of my cooked friends were in love! As was I, thank you for making such wonderful food, I don’t know if I’ve ever tasted a cake as good as this 🙂
What would be a good substitution for the pomegranate juice and seeds? I would love to make this recipe but pomegranates aren’t in season right now.
From Russell: Cherries or any berries would work great at the moment.
What do I do with the topping? And when do I put them on?
From Russell: just sprinkle the pomegranate seeds on when the cake is finished.
For those who are cautious re oil, the coconut oil (butter) in this and others of Russell’s recipes has health benefits that far out-weigh the “high fat” fears. There are many web articles out there on the wonderful benefits of this and other healthy fats. Enjoy natural food as it was meant to be! Thanks, Russell for your creative genius!
I was wondering if the coconut oil was measured in solid or liquid state? Thankyou, Im excited to make this for my husband. We eat raw and he would die if I surprised him with a raw cheesecake.
From Russell: Either would be fine…hopefully he won’t actually die 🙂 Enjoy!
Wanted to let you know that I fell in love with the picture and idea for this recipe. I had a ton of pomegranates from my tree in the yard (lucky me!) and family coming over for a pre-holiday meal. It came out just as pictured and just as delicious. I used local mandarins instead of clementines. Still fantastic! Thanks for sharing.
Thank you so much for the recipe! This cheesecake is definitely my mom’s favorite and I will be making it again for my b-day today. It’s not only delicious, beautiful, it’s also very easy to make. Russel’s recipes rock! Can’t wait for the Mexican e-book 🙂
I just made this today and took it to my family’s Christmas eve dinner. Everyone was a bit hesitant to try it asking only for a bite at first. Then came the questions…what’s in this? WOW! This is awesome! Can I get the recipe from you? I made mine without the beet juice and it looked like a cement stepping stone one might put in a garden. I also did it last minute and so I didn’t put anything on the top. I will make it like the picture next time. This is a fabulous cheese cake and the great thing also is that it’s good for you. The kind of sweet treat you don’t mind sitting in your house. (It won’t last long) I hope everyone else enjoys this as much as I did. Thanks so much for sharing! Blessed Be!
Russell I made this yesterday to take to a birthday party. Most of the guests either were Raw foodist or had heard of it but there was a fair number who had never heard of raw food making.
It was a complete HIT with everyone there! In fact the SAD food birthday cake hardly got touched and the cheesecake got wiped out!
I of course gave you all the credit and told everyone about your site and how you’ve taken raw food recipes to a whole new height of perfection. Thank you so much.
Lisa Erwin
Dallas Texas
hi russell: how do you get the juice from the pomegranate seeds. can you juice them or will the seeds just be ground up…how many pomegranates do you need to make 1 1/2 c juice? can you find the juice raw already squeezed? thanks for your help
Incroyable!! As we say in french. Now this is different! I will try this recipe for sure this week-end… I just love your Chef’s touch, please continue to feed our eyes as well as our taste buds! 🙂
Did you use agave nectar or just straight agave ? Just checking before I go shopping. (I’m making this for my family’s Thanksgiving since my uncle is Raw and I don’t wanna mess it up!)
From Russell: Hi Rissa, They are the same thing, ‘agave’ is just a shortened term for agave nectar. So go shop for ‘agave nectar’. Good luck with your Thanksgiving dinner.
This does look delicious but do you have the nutritional info? Reading the recipe I couldn’t help notice how much fat there is. And the comment about “only %20 raw”…I have to agree. Cashews have to be roasted before going to market so they’re never raw are they or they would be toxic. Should we be eating them at all? I would be inclined to use your almond suggestion.
From Russell: I don’t have the nutritional info unfortunately. You can buy truly raw cashews that are mechanically extracted and are not exposed to the toxic resin, but if that’s not your thing then almonds would work great.
What does it taste like? Does it taste like cheesecake? It certainly looks like it has the right consistency. Very yummy, indeed!
could I substitute the clemintines in this recipe for anything else which is easy to find ?
thank you so much
regards
Mary
From Russell: Hi Mary, yes, you can substitute for any type of orange, satsuma or mandarin.
Russell,
Mad props. I’d eat like 15 of these.
This recipe is about 20% Raw! Come on Russell challenge yourself and make a nice dessert that is actually Raw.
This is gorgeous! Love the color.
Russell,
I just recently went 100% raw. I am allergic to cashews & almonds. I can eat peanuts and pecans. Can I use these as substitutes.
From Russell: You can use pecans, but generally peanuts are not used in raw food due to the toxins in them.
russel,
how do I make raw pomegranate juice for the cake? or did you use organic pasturized juice….? thanks!!
From Russell: you can juice the pomegranate seeds.
I’m new to raw food and dying to try this! How long do you soak the cashews for the cheesecake?
From Russell: Just for a few hours, or overnight, to soften them up.
I just made this tonight and it is absolutely delicious!! It is very sweet, so a small piece goes a long way. I didn’t have the beetroot juice, so the color was off. Next time I’ll try and find the juice or add something else to give it the red color. But I have to say to everyone, TRY THIS! You’ll love it. And it was sooo easy to make. Took practically no time and set up really quick. Thank you Russell for sharing your recipe. I’ll definitely be trying more of your recipes.
Hi Russell,
Is there something that I can substitute for the Pomegranate juice so that this tastes like a plain cheese cake? I am going to a vegan dinner, trying to introduce how a cheese cake can be raw by bringing one for everyone to eat, but don’t know if Pomegranate would be loved by everybody there…what would you recommend to make this taste like a plain cheese cake? I’d put fruit on the side as an option.
Thanks for your help, I appreciate it 🙂
From Russell: Hi Stacy, Simply leave out the pomegranate (and beetroot) juice and this’ll do a pretty good impression of cheesecake 🙂
I have NEVER seen anything like this, I am amazed at your skills. I have a ‘rawfood’ favourites on my internet page that has about 60 sites and links, I have rawfood recipe books etc etc, but I have never seen anything like this. You are an original. Most books and sites have a basic core of the ‘same’ recipes. I can’t wait to come to one of your classes.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Hi Russell, your cheesecake sounds -and looks- great:)
I have been experimenting with raw food for a while (I’m not a rawist but my diet is 50% cooked and 50% raw) and always have problems when recipes feature coconut oil because first, it’s something you cannot buy here in Italy and second, I don’t think I ever tried it and therefore don’t know its texture and if it can be replaced with any other oil. All the other oils I use are rather strong flavoured…any suggestions?
Thanks.
Ali
From Russell: Hi Ali, the coconut oil is there, in the case of the cheesecake, to hold it together – coconut oil is more of a solid at the right temperature (when it becomes coconut butter). So substituting it for any other oil won’t work. You could try taking out the agave and adding dates instead, to hold the cheesecake a little more firm, in which case you may want to take out the water and do it all in a food processor instead. If it still doesn’t hold you could freeze it and thaw it slightly before serving.
Can you use anything besides cashews? I think those, and brazil nuts, are the only two nuts I cant stand! I was just wanting to make this and then surprise all my friends with the “That was RAW!” thing! It will be fun…
From Russell: Hi Tara, I love this…I’m all about surprising people with raw food!
What immediately springs to mind is almonds. It will have a different taste because almonds are so distinctive, but that’s not a bad thing. You’ll also have to peel them for best results. The easiest way to do that is to soak them for a while in water that’s been boiled…I don’t mean cook them, just pour boiling water on them.
They will peel a lot easier like that, you’ll find that once you get the peeling technique you’ll be firing off one in each hand, simultaneously!
Oh, and try a dummy run before you actually promise cheesecake to anyone, seeing as you’re using different nuts.
Let me know how you get on.
Yumm this looks amazing!
how much cake does this make!?
thanks so much for this recipe!
🙂
From Russell: This will fit it a 9″ springform pan.
Gorgeous food…as usual 🙂
Have a lovely week!