Vegan Pomegranate Cheesecake Recipe | Vegan Fruit Cheesecake | Vegan Dessert
400 بار بازدید -
2 سال پیش
-
Happiness is just a cheesecake
Happiness is just a cheesecake away. Try this vegan pomegranate fruit cheesecake recipe. #vegancheesecake #vegandessertsvega
INGREDIENTS
1 1/3 cups almond flour
8 dates, pitted and ripped into pieces
1/2 cup dark (vegan) chocolate, melted
INSTRUCTIONS
Make the base: Line the bottom and sides of an 8-inch springform cake pan.
Put the almond flour and pitted dates into a food processor and blitz until the dates are finely ground.
Add the melted chocolate and process until combined, then pour into the prepared pan.
Use the back of a spoon to press down and smooth.
Vanilla Layer
INGREDIENTS
1 can coconut cream, refrigerated overnight
1 cup silken tofu
3/4 cup powdered sugar
1 cup white chocolate (vegan), melted
1/2 teaspoon vanilla bean extract
3/4 cup water
1 teaspoon agar powder
INSTRUCTIONS
Make the vanilla layer: Strain the refrigerated coconut cream through a sieve, separating the liquids and solids.
Put the coconut cream into a food processor, with the tofu and powdered sugar, and process until smooth.
In a small saucepan, add water and bring to a gentle simmer. Stir in the agar agar flakes and simmer for 5 minutes, until thickened. Immediately pour the melted chocolate into the food processor and process for 15 seconds, until mixed through.
Add the agar agar mixture and process again until well combined, then pour the mixture straight into the prepared pan.
Smooth over with a palette knife then leave to chill for 30 minutes.
Pomegranate Layer
INGREDIENTS
1 can coconut cream, refrigerated overnight
1 cup silken tofu
3/4 cup powdered sugar
1 cup white chocolate (vegan), melted
1/2 teaspoon vanilla bean extract
3/4 cup pomegranate juice
1 teaspoon agar agar powder
Dash of food coloring
INSTRUCTIONS
Make the pomegranate layer: Strain the refrigerated coconut cream through a sieve, separating the liquids and solids.
Put the coconut cream into a food processor, with the tofu and powdered sugar, and process until smooth.
In a small saucepan, add pomegranate juice and bring to a gentle simmer. Stir in the agar agar flakes and simmer for 5 minutes, until thickened.
Immediately pour the melted chocolate into the food processor and process for 15 seconds, until mixed through.
Add the agar agar mixture and food coloring and process again until well combined, then pour the mixture straight into the prepared pan. Smooth over with a palette knife then leave to chill for 2 hours, until completely set.
Decorations
INGREDIENTS
1 1/3 cups white (vegan) chocolate, melted
2 large pomegranates, seeds only
INSTRUCTIONS
Decorate the dessert: Once set, carefully remove from pan and peel away the parchment paper.
Place the cake on a serving plate.
De-seed the pomegranates and dry the seeds on parchment paper.
Using a small brush, paint a small section of the side of the cake with white chocolate. Stick pomegranate seeds onto the chocolate before it sets until you have a compact pomegranate seed crust all around the cheesecake.
Repeat with the top of the cheesecake until the whole cake is covered in a pomegranate seed crust.
Chill for another 30 minutes then serve.
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INGREDIENTS
1 1/3 cups almond flour
8 dates, pitted and ripped into pieces
1/2 cup dark (vegan) chocolate, melted
INSTRUCTIONS
Make the base: Line the bottom and sides of an 8-inch springform cake pan.
Put the almond flour and pitted dates into a food processor and blitz until the dates are finely ground.
Add the melted chocolate and process until combined, then pour into the prepared pan.
Use the back of a spoon to press down and smooth.
Vanilla Layer
INGREDIENTS
1 can coconut cream, refrigerated overnight
1 cup silken tofu
3/4 cup powdered sugar
1 cup white chocolate (vegan), melted
1/2 teaspoon vanilla bean extract
3/4 cup water
1 teaspoon agar powder
INSTRUCTIONS
Make the vanilla layer: Strain the refrigerated coconut cream through a sieve, separating the liquids and solids.
Put the coconut cream into a food processor, with the tofu and powdered sugar, and process until smooth.
In a small saucepan, add water and bring to a gentle simmer. Stir in the agar agar flakes and simmer for 5 minutes, until thickened. Immediately pour the melted chocolate into the food processor and process for 15 seconds, until mixed through.
Add the agar agar mixture and process again until well combined, then pour the mixture straight into the prepared pan.
Smooth over with a palette knife then leave to chill for 30 minutes.
Pomegranate Layer
INGREDIENTS
1 can coconut cream, refrigerated overnight
1 cup silken tofu
3/4 cup powdered sugar
1 cup white chocolate (vegan), melted
1/2 teaspoon vanilla bean extract
3/4 cup pomegranate juice
1 teaspoon agar agar powder
Dash of food coloring
INSTRUCTIONS
Make the pomegranate layer: Strain the refrigerated coconut cream through a sieve, separating the liquids and solids.
Put the coconut cream into a food processor, with the tofu and powdered sugar, and process until smooth.
In a small saucepan, add pomegranate juice and bring to a gentle simmer. Stir in the agar agar flakes and simmer for 5 minutes, until thickened.
Immediately pour the melted chocolate into the food processor and process for 15 seconds, until mixed through.
Add the agar agar mixture and food coloring and process again until well combined, then pour the mixture straight into the prepared pan. Smooth over with a palette knife then leave to chill for 2 hours, until completely set.
Decorations
INGREDIENTS
1 1/3 cups white (vegan) chocolate, melted
2 large pomegranates, seeds only
INSTRUCTIONS
Decorate the dessert: Once set, carefully remove from pan and peel away the parchment paper.
Place the cake on a serving plate.
De-seed the pomegranates and dry the seeds on parchment paper.
Using a small brush, paint a small section of the side of the cake with white chocolate. Stick pomegranate seeds onto the chocolate before it sets until you have a compact pomegranate seed crust all around the cheesecake.
Repeat with the top of the cheesecake until the whole cake is covered in a pomegranate seed crust.
Chill for another 30 minutes then serve.
SUBSCRIBE to our Channel:-
https://bit.ly/SubscribeTastemadeIndia
LIKE us on Facebook: Facebook: tastemadeIND
FOLLOW us on Instagram: Instagram: tastemade.india
EXPLORE with us on Pinterest: Pinterest: _created
FIND us on Snapchat Discover: Snapchat: 2000422466
Love our recipes? Hit 'LIKE' and show us your support! :)
Post your comments below and share our videos with your friends. Spread the love! :)
2 سال پیش
در تاریخ 1401/01/10 منتشر شده
است.
400
بـار بازدید شده