Pomegranate Cheesecake

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
4 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 16
  • 2 Cups Cashews
  • 1/3 Cup agave syrup
  • 7-10 Tbsp Salt
  • 1 TEASPOON Coconut oil
  • baking paper
  • 3 Cups Cashews
  • 1/2 Cup lemon juice
  • 1/2 Cup beetroot juice
  • 3/4 Cup agave syrup
  • 7-10 Tbsp Salt
  • 500 g Pomegranate seeds
  • 3 TSP Sunflower lecithin (Sunflower lecithin is allergen-free. It acts as an emulsifier, makes creams homogeneous and binds liquid. Available in health food shops)
  • 1 Cup coconut oil
  • baking paper

Directions

  1. 1

    For the base, line a springform pan (28 cm Ø) with baking paper. Grind the cashew nuts in a food processor or blender with an S-knife (specially curved knife that draws in the ingredients optimally) to about the size of a pinhead.

  2. 2

    Take it out. Mix with syrup, a pinch of salt and liquid coconut oil. Press into the mould to form a base (the dough is sticky, so use disposable gloves if necessary). Put it in a cold place.

  3. 3

    For the cream, meanwhile, mix cashews, lemon juice, beetroot juice, syrup, 1 pinch of salt and pomegranate seeds, except some for decoration, in a blender (Kerstin mixes in Vitamix) to a smooth cream.

  4. 4

    Mix in sunflower lecithin. Stir in coconut oil, pour the cream onto the cashew nut base. Chill for at least 8 hours, preferably overnight. Decorate with the rest of the pomegranate seeds.

Nutrition Facts

KCAL
420 kcal
CARBS
26 g
FATS
29 g
PROTEINS
10 g