Dessert
Pomegranate Cheesecake
![cooktime]()
Cooking time1 hr![preptime]()
Prep time4 hr 30 min![servings]()
ServingsPortions 6
FOR THE CRUST:
- 300 g vegan gingerbread biscuits
- 170 g vegan butter
- 1/4 tbsp salt
FOR THE CHEESECAKE:
- 2 packs Violife Original Creamy
- 100 g canned coconut milk
- 2 g agar-agar
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp vanilla essence
FOR THE POMEGRANATE SYRUP:
- 300 ml pomegranate juice
- 3 tbsp cornstarch
- pomegranate seeds to garnish
- Place the gingerbread biscuits in a blender and blend until they form a powder. Add in the vegan butter and the salt and blend again until combined.
- Place in 6 individual greased tart tins and smooth over the base with the back of a spoon. Place in the fridge to set.
- Meanwhile, in a small pot on low heat dissolve the agar-agar in the coconut milk, whisking constantly. Once it comes to a boil, remove from heat and set aside.
- In a large bowl mix the rest of the ingredients and slowly pour over the warm coconut milk, whisking until combined and creamy. Divide evenly amongst the tart tins and place in the fridge for 4 hours.
- In a small bowl combine 90 ml pomegranate juice with the cornstarch. Place the rest of the juice in a small pot and bring to a boil for 5 minutes. Pour in the cornstarch and pomegranate mixture and whisk for a further 5 minutes, until a syrup starts to form. Allow to cool.
- When the cheesecakes have set, remove from the tins and serve on plates. Pour the pomegranate syrup on top and sprinkle with pomegranate seeds.
