Memories made and recipes shared are the trademarks of a successful holiday gathering, and this year, you can host your way to a practically perfect party with delicious dishes that resonate with the flavors of the season.
Developed to capture the taste of dairy cream cheese, it’s designed to be enjoyed by everyone at the table this holiday season as a non-GMO solution free from dairy, soy, nuts, gluten, preservatives and lactose.
Dishing out a dessert that boasts the colors of the season is a perfect way to cap off a gathering of friends and family. With pops of red and deliciously sweet flavor, Pomegranate Cheesecake is ideal for serving in individual tins so guests can delight in the creamy deliciousness together without the hassle of cutting and serving.
Visit ViolifeFoods.com to find more holiday-worthy recipes.
Pomegranate Cheesecake
Prep time: 5 hours, 30 minutes
Servings: 6 individual cheesecakes
Crust:
10 1/2 ounces vegan gingerbread biscuits
6 ounces plant-based butter
1/4 teaspoon salt
Cheesecake:
0.07 ounces agar-agar
3 1/2 ounces canned coconut milk
2 packages Violife Just Like Cream Cheese Original
2 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon vanilla essence
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Pomegranate Syrup:
10 fluid ounces pomegranate juice, divided
3 tablespoons cornstarch
pomegranate seeds, for garnish
To make crust: In blender, blitz gingerbread biscuits until they form powder. Add butter and salt; blitz again until combined.
Place in six individual greased tart tins and smooth over base with back of spoon. Refrigerate to set.
To make cheesecake: In small pot over low heat, dissolve agar-agar in coconut milk, whisking constantly. Once boiling, remove from heat and set aside.
In large bowl, mix cream cheese, maple syrup, lemon juice and vanilla essence; slowly pour over warm coconut milk, whisking until combined and creamy. Divide evenly among tart tins and refrigerate 4 hours.
To make pomegranate syrup: In small bowl, combine 3 fluid ounces pomegranate juice with cornstarch. In small pot, boil remaining pomegranate juice 5 minutes. Pour in cornstarch and pomegranate mixture; whisk 5 minutes until syrup forms. Cool.
When cheesecakes have set, remove from tins and serve on plates. Pour pomegranate syrup on top and garnish with pomegranate seeds.
