Pomegranate Cheesecake

Two weeks and two days until Christmas day. The countdown is on and so is deciding what to make for the day. Unlike my very modest no-fuss Thanksgiving dinner, this time I want a holiday spread of yummy food. Starting with dessert, I think two or three delicious raw desserts sound like a nice variety of sweets to share and end the holiday meal. Raw cookies will definitely make the x-mas menu. I thought a raw cheesecake would be great to serve, so when I saw this festive pomegranate cheesecake in the raw recipe book Sweet Gratitude, I knew I found the perfect holiday inspired cheesecake to make.

Pomegranate Cheesecake

“From Sweet Gratitude by Matthew Rogers and Tiziana Alipo Tamborra, published by North Atlantic Books, copyright © 2008 by Matthew Rogers and Tiziana Alipo Tamborra.

Reprinted by permission of publisher.”

Almond Crust

Add to food processor the nuts, salt, vanilla, half the amount of date paste, and any other ingredients the recipe may call for. Process all ingredients until the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula or spoon. Repeat a few times until nuts are well broken down. Add remaining date paste and continue processing until mixture is consistent. The final result of the crust should be a mixture that can hold together with a gentle pressure and can be broken apart with a clean break.

Assemble the cheesecake pan with the bottom up [opposite the way it would normally be used with lip facing down]. This makes it much easier to serve. Lightly grease the entire inside of the pan with coconut oil. Distribute crust evenly on the bottom of pan and lightly compact by hand. Set aside until ready to be filled.

Pomegranate Filling

Add to blender all ingredients except the coconut oil and lecithin. Blend well until smooth and creamy. Stop blending and add the lecithin and melted coconut oil. Resume blending until oil and lecithin are well incorporated.

Assemble
Pour filling into springform pan with prepared crust. Place in freezer to set 1-2 hours or until middle of cheesecake is firm to the touch.

Garnish with pomegranate kernels and serve

Makes one 10-inch cheesecake

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