Pomegranate Cheesecake

Name: Pomegranate Cheesecake
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 2 Cups Cashews; 1/3 Cup agave syrup; 7-10 Tbsp Salt; 1 TEASPOON Coconut oil; baking paper; 3 Cups Cashews; 1/2 Cup lemon juice; 1/2 Cup beetroot juice; 3/4 Cup agave syrup; 7-10 Tbsp Salt; 500 g Pomegranate seeds; 3 TSP Sunflower lecithin (Sunflower lecithin is allergen-free. It acts as an emulsifier, makes creams homogeneous and binds liquid. Available in health food shops); 1 Cup coconut oil; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

2 Cups Cashews
1/3 Cup agave syrup
7-10 Tbsp Salt
1 TEASPOON Coconut oil
baking paper
3 Cups Cashews
1/2 Cup lemon juice
1/2 Cup beetroot juice
3/4 Cup agave syrup
7-10 Tbsp Salt
500 g Pomegranate seeds
3 TSP Sunflower lecithin (Sunflower lecithin is allergen-free. It acts as an emulsifier, makes creams homogeneous and binds liquid. Available in health food shops)
1 Cup coconut oil
baking paper

Directions

1
For the base, line a springform pan (28 cm Ø) with baking paper. Grind the cashew nuts in a food processor or blender with an S-knife (specially curved knife that draws in the ingredients optimally) to about the size of a pinhead.
2
Take it out. Mix with syrup, a pinch of salt and liquid coconut oil. Press into the mould to form a base (the dough is sticky, so use disposable gloves if necessary). Put it in a cold place.
3
For the cream, meanwhile, mix cashews, lemon juice, beetroot juice, syrup, 1 pinch of salt and pomegranate seeds, except some for decoration, in a blender (Kerstin mixes in Vitamix) to a smooth cream.
4
Mix in sunflower lecithin. Stir in coconut oil, pour the cream onto the cashew nut base. Chill for at least 8 hours, preferably overnight. Decorate with the rest of the pomegranate seeds.