29 February, 2008
Pomegranate Cheesecake with Clementine Gelato
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
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
1c almond milk*
1c clementine juice
2t clementine zest
Pinch salt
• Blend all ingredients in a high-speed blender until smooth.
• Pour mixture into a rectangular container and place in the freezer to set.
*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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Gorgeous food…as usual :)
Have a lovely week!
Kristen's Raw 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.
Aj on / 7 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.
Tara on / 20 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! […]
Oh My Gawd, Becky! | MyRawYear.com on / 29 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.
Ali on / 31 March, 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.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Helen Weekes on / 9 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 :-)
Stacy on / 13 April, 2008