Fri, February 29th, 2008

Pomegranate Cheesecake with Clementine Gelato

From Issue 7 of News from the Kitchen

 

raw food pomegranate 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
  1. In a food processor, first process cashews to flour.
  2. Add remaining ingredients and process again.
  3. 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 cups pomegranate juice
  • 1/2 cup beetroot juice (optional, just for colour)
  1. Blend all ingredients in a high-speed blender until smooth.
  2. Pour on top of the base.
  3. 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 cups almond milk*
  • 1 cup clementine juice
  • 2 teaspoons clementine zest
  • Pinch of salt
  1. 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.
  2. 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 fine-mesh sieve.

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