9 Raw Food Recipes| Pomegranate Cheesecake | The Raw Chef

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 maple syrup
  • 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
  • 1 cup xylitol
  • 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.

174 Comments

  1. Gerard
    Reply
    Posted

    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

    • Russell
      Reply
      Posted

      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.

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    • Russell James
      Reply
      Posted

      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 James
      Reply
      Posted

      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.

  6. Delicious Taipei
    Reply
    Posted

    Oops! I meant to comment under the pumpkin cheesecake! Haven’t tried this one yet. There’s no delete button for comments.

  7. Delicious Taipei
    Reply
    Posted

    Oops! I meant to comment under the pumpkin cheesecake! Haven’t tried this one yet. There’s no delete button for comments.

  8. Delicious Taipei
    Reply
    Posted

    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:-)

  9. Delicious Taipei
    Reply
    Posted

    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:-)

  10. Guest
    Reply
    Posted

    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

  11. Yumna Kassim
    Reply
    Posted

    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

  12. Juicerville
    Reply
    Posted

    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!

  13. Oceanchef
    Reply
    Posted

    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?

  14. Oceanchef
    Reply
    Posted

    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?

  15. Nena
    Reply
    Posted

    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!

    • Russell James
      Reply
      Posted

      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.

  16. Nena
    Reply
    Posted

    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!

    • Russell James
      Reply
      Posted

      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.

  17. elcook
    Reply
    Posted

    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

  18. elcook
    Reply
    Posted

    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

  19. starbird
    Reply
    Posted

    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.

  20. starbird
    Reply
    Posted

    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.

  21. Marian
    Reply
    Posted

    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?

    • Russell James
      Reply
      Posted

      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.

  22. Julie
    Reply
    Posted

    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

  23. Amit
    Reply
    Posted

    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..

    • Russell James
      Reply
      Posted

      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.

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  25. Rainbowoman
    Reply
    Posted

    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 

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