Valentine’s Day vegan pomegranate cheesecake recipe

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Valentine’s Day vegan pomegranate cheesecake recipe

For a vegan treat that will leave your partner lovestruck, try this fruity pomegranate cheesecake, created by chef (and author of the brilliant cookbook Vegans Deserve Better Than a Fruit Salad) Danielle Maupertuis. This show-stopper combines a crumbly shortcrust base and a tangy pomegranate topping that's glazed to perfection, making it an obvious choice for a romantic dessert.

Please note: For this recipe you will need heart-shaped silicon moulds and a heart-shaped cookie cutter. You will also need to allow a few hours for the cheesecake to set. 

Ingredients

For the shorcrust pastry
  • 100 g hard vegan block
  • 100 g icing sugar
  • 70 g plant-based milk (coconut, rice or oat)
  • 1 tsp baking powder
  • 200 g plain (all-purpose) flour
  • 3.5 oz hard vegan block
  • 3.5 oz icing sugar
  • 2.5 oz plant-based milk (coconut, rice or oat)
  • 1 tsp baking powder
  • 7.1 oz plain (all-purpose) flour
  • 3.5 oz hard vegan block
  • 3.5 oz icing sugar
  • 2.5 oz plant-based milk (coconut, rice or oat)
  • 1 tsp baking powder
  • 7.1 oz plain (all-purpose) flour
For the pomegranate cheesecake
  • 180 ml pomegranate juice
  • 1.8 tsp agar-agar powder (vegan thickener)
  • 150 g plant-based cream
  • 90 g golden caster sugar
  • 300 g vegan cream cheese alternative
  • 1 pinch vegan-friendly red food colouring, or beetroot juice (optional)
  • 6.3 fl oz pomegranate juice
  • 1.8 tsp agar-agar powder (vegan thickener)
  • 5.3 oz plant-based cream
  • 3.2 oz golden caster sugar
  • 10.6 oz vegan cream cheese alternative
  • 1 pinch vegan-friendly red food colouring, or beetroot juice (optional)
  • 0.8 cup pomegranate juice
  • 1.8 tsp agar-agar powder (vegan thickener)
  • 5.3 oz plant-based cream
  • 3.2 oz golden caster sugar
  • 10.6 oz vegan cream cheese alternative
  • 1 pinch vegan-friendly red food colouring, or beetroot juice (optional)
For the glaze
  • 100 ml pomegranate juice
  • 1 tsp agar-agar powder
  • 1 pinch vegan-friendly red food colouring (optional)
  • 3.5 fl oz pomegranate juice
  • 1 tsp agar-agar powder
  • 1 pinch vegan-friendly red food colouring (optional)
  • 0.4 cup pomegranate juice
  • 1 tsp agar-agar powder
  • 1 pinch vegan-friendly red food colouring (optional)

Details

  • Cuisine: Vegan
  • Recipe Type: Cheesecake
  • Difficulty: Medium
  • Preparation Time: 1 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

For the shortcrust pastry

  1. In a mixing bowl, using a paddle at medium speed, beat the vegan block with the icing sugar until it reaches a fluffy consistency. Reduce your speed and slowly pour in the plant-based milk.
  2. Add the baking powder and flour, being careful not to overwork the pastry.
  3. Wrap the pastry in cling film and let it rest in the fridge for at least 1 hour before use.
  4. Preheat the oven 190°C/170°C fan/375°F/gas mark 5.
  5. Roll out the shortcrust pastry 3mm (0.1in) thick. Cut out some heart shapes with a heart-shaped cutter.
  6. Transfer to a pre-lined baking tray and bake for about 10-12 minutes.

 For the pomegranate cheesecake

  1. Dissolve the agar-agar in the pomegranate juice and bring to the boil, whisking continuously. Keep it boiling for about 20 seconds.
  2. Add the cream and bring it back to the boil. Gently reduce to half of the initial quantity over a medium heat, stirring constantly.
  3. In a mixing bowl fitted with a paddle attachment, beat the sugar and cream cheese at a medium-high speed until creamy, for about 2 minutes.
  4. Reduce the speed and gradually add the reduced pomegranate mix.
  5. Increase the speed, scraping down the sides of the bowl at least twice, until smooth, with no remaining lumps.
  6. Fill 4 silicone heart moulds with the cheesecake mix and transfer to the freezer.

For the glaze

  1. Bring all the ingredients to the boil, whisking continuously. Pass the boiling liquid through a sieve.

To assemble

  1. Unmould the hearts. Place them on top of the shortcrust bases and transfer them to a rack, placed on top of a tray.
  2. With a ladle, pour the glaze generously over the cakes, making sure they are evenly and entirely covered.
  3. Let them set. Finish with some pomegranate seeds.

Recipe extracted from Vegans Deserve Better Than a Fruit Salad by Danielle Maupertuis.

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