Pomegranate Cheesecake
Cap off a gathering of friends and family with a deliciously sweet dessert that adds a pop of color to the table.
Ingredients
Crust
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10½ ounces vegan gingerbread biscuits
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6 ounces plant-based butter
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¼ teaspoon salt
Cheesecake
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0.07 ounces agar-agar powder
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3½ ounces canned coconut milk
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2 packages vegan cream cheese
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2 tablespoons maple syrup
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1 tablespoon lemon juice
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1 teaspoon vanilla
Pomegranate Syrup
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3 tablespoons cornstarch
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10 ounces pomegranate juice, divided
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Pomegranate seeds, for garnish
Directions
To make crust:
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In blender, blitz gingerbread biscuits until they form powder. Add butter and salt; blitz again until combined.
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Place in six individually greased tart tins and smooth over base with back of spoon. Refrigerate to set.
To make cheesecake:
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In small pot over low heat, dissolve agar-agar in coconut milk, whisking constantly. Once boiling, remove from heat and set aside.
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In large bowl, mix cream cheese, maple syrup, lemon juice and vanilla; slowly pour over warm coconut milk, whisking until combined and creamy. Divide evenly among tart tins and refrigerate four hours.
To make pomegranate syrup:
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In small bowl, combine cornstarch with 3 ounces pomegranate juice. In small pot, boil remaining pomegranate juice for five minutes. Pour in cornstarch and pomegranate mixture; whisk five minutes until syrup forms. Cool.
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When cheesecakes have set, remove from tins and serve on plates. Pour pomegranate syrup on top and garnish with pomegranate seeds.
