Festive Pomegranate Sheesecake

Prep. time 45 minutes | Chill for 3-4 hours | Serves 4+

A sweet treat with none of the shame, this dairy-free vegan cheesecake recipe is one that really delivers when it comes to texture and taste and is something to look forward to after any of the mains 

Ingredients

For the base

• 250 gr vegan digestive biscuits
• 100 ml coconut oil ( melted vegan margarine can be used instead)

For the filling

• 200 ml soya cream
• 120 gr golden caster sugar
• 160 gr dairy free Greek Style Sheese
• 250 gr dairy free Original Creamy Sheese
• 120 ml pomegranate juice
• ½ tsp agar agar

For the glaze

• 200 ml pomegranate juice
• 1/2 tsp agar agar
• red food colouring or beetroot juice ( optional )
• seeds of a whole pomegranate fruit

For the tuile mix

• 50 gr icing sugar
• 50 gr vegan margarine
• 65 gr plain flour or GLUTEN FREE flour
• 50 gr chickpea water ( from a chickpea tin )

Cooking Method

For the base

1. Whizz the biscuits in a food processor until ground consistency.
2. Transfer in a bowl, mix in the coconut oil and tip into a greased ( oil spray ) 6 inch. springform tin.

For the filling

1. Dissolve the agar agar in the pomegranate juice, let it rest for 5 min. Bring to the boil and keep boiling for 1 min.
2. Bring the soya cream and sugar to the boil. Add the pomegranate and agar agar. On low heat, reduce till 1/2 of the initial quantity, stirring constantly allow to cool down.
3. In a bowl, with an electric hand blender, beat all the ingredients together till a silky and smooth consistency.
4. Pour the filling over the crust, and let it set in the freezer for 3 hours a least.

For the glaze

1. Bring all elements to the boil. Allow to cool down.
2. In the meantime, sprinkle the top of the cheesecake very generously with pomegranate seeds.
3. Pour the jelly before it sets and transfers to the fridge for 4h at least.

For the tuile mix

1. Mix all the ingredients together in a bowl, with an electric hand blender. Transfer ½ h in the freezer, it will be easier to spread.
2. Prepare your template: From cardboard or strong plastic sheet, cut out the desired Xmas shape: tree, snowman, holly leaf …Put your template on a silicone mat or a Bakewell paper.
3. Spread the tuile mix with a spatula. Repeat about 15 times.
4. Bake at 190 degrees, about 5 min.
5. Decorate with red marzipan.

Original Receipe: 
https://www.buteisland.com/recipe/festive-pomegranate-sheesecake/

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