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
- 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)
- 100 ml 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
- 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.
- Add the baking powder and flour, being careful not to overwork the pastry.
- Wrap the pastry in cling film and let it rest in the fridge for at least 1 hour before use.
- Preheat the oven 190°C/170°C fan/375°F/gas mark 5.
- Roll out the shortcrust pastry 3mm (0.1in) thick. Cut out some heart shapes with a heart-shaped cutter.
- Transfer to a pre-lined baking tray and bake for about 10-12 minutes.
For the pomegranate cheesecake
- Dissolve the agar-agar in the pomegranate juice and bring to the boil, whisking continuously. Keep it boiling for about 20 seconds.
- Add the cream and bring it back to the boil. Gently reduce to half of the initial quantity over a medium heat, stirring constantly.
- 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.
- Reduce the speed and gradually add the reduced pomegranate mix.
- Increase the speed, scraping down the sides of the bowl at least twice, until smooth, with no remaining lumps.
- Fill 4 silicone heart moulds with the cheesecake mix and transfer to the freezer.
For the glaze
- Bring all the ingredients to the boil, whisking continuously. Pass the boiling liquid through a sieve.
To assemble
- Unmould the hearts. Place them on top of the shortcrust bases and transfer them to a rack, placed on top of a tray.
- With a ladle, pour the glaze generously over the cakes, making sure they are evenly and entirely covered.
- 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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