If you've been looking for something to show off with at dinner parties, this vegan pomegranate cheesecake is bound to impress. It's also fairly simple to make and most of the work lies in the chilling of each element.
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Duration2 hourshrs30 minutesmins
Servings6
Ingredients
For the cheesecake base
35gramsvegan spread or coconut oil
70gramsvegan digestive biscuits
For the cheesecake mix
180gramspomegranate juice
1¾tspagar agar powder
150gramsplant-based double cream
90gramsgolden caster sugar
120gramsvegan Greek style cheese
180gramsvegan cream cheese
Vegan-friendly red food coloring or beetroot juiceoptional
For the pomegranate jelly
120gramspomegranate juice
½tspagar agar powder
Seeds of a whole pomegranate fruit
Instructions
For the cheesecake base
Melt the spread or oil in the microwave for 20 seconds.
Grind the biscuits in a food processor. Transfer to a bowl and mix in the melted spread or oil with a spatula.
Roll out between 2 sheets of parchment paper, 3mm thick. Place on a flat tray and keep in the fridge, allowing the spread to harden.
For the cheesecake mix
Dissolve the agar agar in the pomegranate juice and bring it to a boil, whisking continuously. Keep it boiling for about 10 seconds.
Add the cream and bring it back to the boil. Gently reduce to half the initial quantity on medium heat, stirring constantly.
In a mixing bowl, fitted with the paddle attachment, beat the sugar, cream cheese and the Greek style cheese at medium-high speed until creamy, for about 2 minutes.
Reduce the speed and gradually add the reduced pomegranate mix
Increase the speed, scraping down the sides of the bowl twice at least, until smooth consistency, with no remaining lumps.
For the pomegranate jelly
Dissolve the agar agar in the pomegranate juice. Bring to the boil and keep boiling for 10 seconds.
Assembling
Keeping your mold upside down, pour 1 generous teaspoon of pomegranate seeds in the bottom of each pyramid mold. Cover the seeds with the jelly.
They will set at room temperature or, for a quicker way, transfer to the freezer for 1 hour.
Fill the mold with the cheesecake mix. Leave ½ cm free on the top to place the cheesecake base. Put back in the freezer for 1 hour at least.
Remove the cheesecake base from the fridge. Cut the bases the same size as the mold, put on top and let it set for another 2 hours in the freezer.
Unmold the cakes and let them defrost at room temperature for about 20 minutes.