Comments on: Pomegranate Cheesecake with Clementine Gelato

by: Dhrumil

Thu, 17 Jul 2008 22:57:27 +0000

Russell,
Mad props. I’d eat like 15 of these.

by: Chris

Thu, 17 Jul 2008 07:51:04 +0000

This recipe is about 20% Raw! Come on Russell challenge yourself and make a nice dessert that is actually Raw.

by: Green Diva

Wed, 16 Jul 2008 19:55:09 +0000

This is gorgeous! Love the color.

by: Diana

Thu, 03 Jul 2008 02:57:10 +0000

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.

by: planeta

Fri, 20 Jun 2008 23:32:39 +0000

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.

by: Gwen

Thu, 29 May 2008 21:32:14 +0000

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.

by: Barbara

Tue, 27 May 2008 04:01:22 +0000

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.

by: Stacy

Sun, 13 Apr 2008 05:40:06 +0000

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 :-)

by: Helen Weekes

Wed, 09 Apr 2008 23:04:46 +0000

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.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

by: Ali

Mon, 31 Mar 2008 12:05:46 +0000

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.