29
Feb
Pomegranate Cheesecake with Clementine Gelato
Saved in:- Raw Recipes
From Issue 7 of News From The kitchen
Click ‘more’ for the recipe…
Pomegranate Cheesecake with Clementine Gelato
For the base
1c cashews
2T agave
1/4c coconut oil
2t vanilla extract
¼t salt
2t lemon juice
• First process cashews to flour.
• Add remaining ingredients and process again.
• Press into the bottom of 9” springform pan and place in fridge whilst working on filling.
For the filling
3c cashews, soaked for 1 – 2 hours
1c coconut oil
1/2c lemon juice
2T vanilla extract
1/2t salt
3/4c agave
1 1/2c pomegranate juice
1/2c beetroot juice (optional, just for colour)
• Blend all ingredients in a high speed blender under smooth.
• Pour on top of the base.
• 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
2c cashews
½c coconut butter/oil
¼c agave nectar
1t vanilla extract
3c almond milk*
1c clementine juice
2t clementine zest
Pinch salt
• 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.
• 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 1c of almonds with 3c of water, and straining through a nut milk bag or sieve.
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Kristen's Raw says on 7 March, 2008
Gorgeous food…as usual :)
Have a lovely week!
Aj says on 7 March, 2008
Yumm this looks amazing!
how much cake does this make!?
thanks so much for this recipe!
:)
From Russell: This will fit it a 9″ springform pan.
Tara says on 20 March, 2008
Can you use anything besides cashews? I think those, and brazil nuts, are the only two nuts I cant stand! I was just wanting to make this and then surprise all my friends with the “That was RAW!” thing! It will be fun…
From Russell: Hi Tara, I love this…I’m all about surprising people with raw food!
What immediately springs to mind is almonds. It will have a different taste because almonds are so distinctive, but that’s not a bad thing. You’ll also have to peel them for best results. The easiest way to do that is to soak them for a while in water that’s been boiled…I don’t mean cook them, just pour boiling water on them.
They will peel a lot easier like that, you’ll find that once you get the peeling technique you’ll be firing off one in each hand, simultaneously!
Oh, and try a dummy run before you actually promise cheesecake to anyone, seeing as you’re using different nuts.
Let me know how you get on.
Oh My Gawd, Becky! | MyRawYear.com says on 29 March, 2008
[...] (Day 88 – 278 To Go) March 28, 2008 The yummiest looking dessert I’ve seen recently is this Cranberry Cheesecake with Clementine Gelato. Did I mention that this dessert is raw? You probably assumed correctly that I would only be mentioning a raw dessert here, but oh my, this dessert looks amazing. I will be trying it very soon. Whole Foods has some organic Clementines right now, and I’ll be down there tomorrow. I found this amazing dessert on the raw chef blog of Russell James. Russell has a FREE recipe e-zine that I just subscribed to. Check it out! Author: Thubten Time: Friday, March 28th, 2008 at 9:06 am Category: Favorite Blogs, General Interest Comments: You can leave a response, or trackback from your own site. RSS: You can follow any responses to this entry through the RSS 2.0 feed. Navigation: « Crackers it is! [...]
Ali says on 31 March, 2008
Hi Russell, your cheesecake sounds -and looks- great:)
I have been experimenting with raw food for a while (I’m not a rawist but my diet is 50% cooked and 50% raw) and always have problems when recipes feature coconut oil because first, it’s something you cannot buy here in Italy and second, I don’t think I ever tried it and therefore don’t know its texture and if it can be replaced with any other oil. All the other oils I use are rather strong flavoured…any suggestions?
Thanks.
Ali
From Russell: Hi Ali, the coconut oil is there, in the case of the cheesecake, to hold it together – coconut oil is more of a solid at the right temperature (when it becomes coconut butter). So substituting it for any other oil won’t work. You could try taking out the agave and adding dates instead, to hold the cheesecake a little more firm, in which case you may want to take out the water and do it all in a food processor instead. If it still doesn’t hold you could freeze it and thaw it slightly before serving.
Helen Weekes says on 9 April, 2008
I have NEVER seen anything like this, I am amazed at your skills. I have a ‘rawfood’ favourites on my internet page that has about 60 sites and links, I have rawfood recipe books etc etc, but I have never seen anything like this. You are an original. Most books and sites have a basic core of the ’same’ recipes. I can’t wait to come to one of your classes.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Stacy says on 13 April, 2008
Hi Russell,
Is there something that I can substitute for the Pomegranate juice so that this tastes like a plain cheese cake? I am going to a vegan dinner, trying to introduce how a cheese cake can be raw by bringing one for everyone to eat, but don’t know if Pomegranate would be loved by everybody there…what would you recommend to make this taste like a plain cheese cake? I’d put fruit on the side as an option.
Thanks for your help, I appreciate it :)
From Russell: Hi Stacy, Simply leave out the pomegranate (and beetroot) juice and this’ll do a pretty good impression of cheesecake :-)
Barbara says on 27 May, 2008
I just made this tonight and it is absolutely delicious!! It is very sweet, so a small piece goes a long way. I didn’t have the beetroot juice, so the color was off. Next time I’ll try and find the juice or add something else to give it the red color. But I have to say to everyone, TRY THIS! You’ll love it. And it was sooo easy to make. Took practically no time and set up really quick. Thank you Russell for sharing your recipe. I’ll definitely be trying more of your recipes.
Gwen says on 29 May, 2008
I’m new to raw food and dying to try this! How long do you soak the cashews for the cheesecake?
From Russell: Just for a few hours, or overnight, to soften them up.
planeta says on 20 June, 2008
russel,
how do I make raw pomegranate juice for the cake? or did you use organic pasturized juice….? thanks!!
From Russell: you can juice the pomegranate seeds.
Diana says on 3 July, 2008
Russell,
I just recently went 100% raw. I am allergic to cashews & almonds. I can eat peanuts and pecans. Can I use these as substitutes.
From Russell: You can use pecans, but generally peanuts are not used in raw food due to the toxins in them.
Green Diva says on 16 July, 2008
This is gorgeous! Love the color.
Chris says on 17 July, 2008
This recipe is about 20% Raw! Come on Russell challenge yourself and make a nice dessert that is actually Raw.
Dhrumil says on 17 July, 2008
Russell,
Mad props. I’d eat like 15 of these.
mary gratjios says on 31 July, 2008
could I substitute the clemintines in this recipe for anything else which is easy to find ?
thank you so much
regards
Mary
From Russell: Hi Mary, yes, you can substitute for any type of orange, satsuma or mandarin.
kitchenetta says on 24 August, 2008
What does it taste like? Does it taste like cheesecake? It certainly looks like it has the right consistency. Very yummy, indeed!
Emily says on 10 September, 2008
This does look delicious but do you have the nutritional info? Reading the recipe I couldn’t help notice how much fat there is. And the comment about “only %20 raw”…I have to agree. Cashews have to be roasted before going to market so they’re never raw are they or they would be toxic. Should we be eating them at all? I would be inclined to use your almond suggestion.
From Russell: I don’t have the nutritional info unfortunately. You can buy truly raw cashews that are mechanically extracted and are not exposed to the toxic resin, but if that’s not your thing then almonds would work great.
Rissa says on 15 October, 2008
Did you use agave nectar or just straight agave ? Just checking before I go shopping. (I’m making this for my family’s Thanksgiving since my uncle is Raw and I don’t wanna mess it up!)
From Russell: Hi Rissa, They are the same thing, ‘agave’ is just a shortened term for agave nectar. So go shop for ‘agave nectar’. Good luck with your Thanksgiving dinner.
Nathalie says on 29 October, 2008
Incroyable!! As we say in french. Now this is different! I will try this recipe for sure this week-end… I just love your Chef’s touch, please continue to feed our eyes as well as our taste buds! :)
mimi says on 13 November, 2008
hi russell: how do you get the juice from the pomegranate seeds. can you juice them or will the seeds just be ground up…how many pomegranates do you need to make 1 1/2 c juice? can you find the juice raw already squeezed? thanks for your help
Lisa Erwin Dallas Texas says on 6 December, 2008
Russell I made this yesterday to take to a birthday party. Most of the guests either were Raw foodist or had heard of it but there was a fair number who had never heard of raw food making.
It was a complete HIT with everyone there! In fact the SAD food birthday cake hardly got touched and the cheesecake got wiped out!
I of course gave you all the credit and told everyone about your site and how you’ve taken raw food recipes to a whole new height of perfection. Thank you so much.
Lisa Erwin
Dallas Texas
Nikki says on 25 December, 2008
I just made this today and took it to my family’s Christmas eve dinner. Everyone was a bit hesitant to try it asking only for a bite at first. Then came the questions…what’s in this? WOW! This is awesome! Can I get the recipe from you? I made mine without the beet juice and it looked like a cement stepping stone one might put in a garden. I also did it last minute and so I didn’t put anything on the top. I will make it like the picture next time. This is a fabulous cheese cake and the great thing also is that it’s good for you. The kind of sweet treat you don’t mind sitting in your house. (It won’t last long) I hope everyone else enjoys this as much as I did. Thanks so much for sharing! Blessed Be!
Gosia says on 12 January, 2009
Thank you so much for the recipe! This cheesecake is definitely my mom’s favorite and I will be making it again for my b-day today. It’s not only delicious, beautiful, it’s also very easy to make. Russel’s recipes rock! Can’t wait for the Mexican e-book :)
Tiff says on 19 January, 2009
Wanted to let you know that I fell in love with the picture and idea for this recipe. I had a ton of pomegranates from my tree in the yard (lucky me!) and family coming over for a pre-holiday meal. It came out just as pictured and just as delicious. I used local mandarins instead of clementines. Still fantastic! Thanks for sharing.
Jennifer says on 28 February, 2009
I was wondering if the coconut oil was measured in solid or liquid state? Thankyou, Im excited to make this for my husband. We eat raw and he would die if I surprised him with a raw cheesecake.
From Russell: Either would be fine…hopefully he won’t actually die :-) Enjoy!
Nancy in Canada says on 17 March, 2009
For those who are cautious re oil, the coconut oil (butter) in this and others of Russell’s recipes has health benefits that far out-weigh the “high fat” fears. There are many web articles out there on the wonderful benefits of this and other healthy fats. Enjoy natural food as it was meant to be! Thanks, Russell for your creative genius!
Day 11: Leftovers and Cheesecake « J’Raw… Jessica’s Journey to Raw Foods says on 20 March, 2009
[...] couldn’t go the whole day. I wanted a cheesecake I had seen hereand I figured today was a good day to make it. I did use flash pasteurized pomegranate juice. I [...]
jks says on 5 May, 2009
What do I do with the topping? And when do I put them on?
From Russell: just sprinkle the pomegranate seeds on when the cake is finished.