Bob’s Birthday Cherry Cheesecake with Pomegranate Sprinkles… this is what Bob wanted me to name this cheesecake. :) His birthday was coming up and we decided to get an early jump on the celebration! If you have followed my recipe site for a while you have come to know a little bit about my loving husband, Bob. I find him to be the most amazing human being that I have ever met in my life. He is my everything and I cherish him to the ends of the earth. Well, one thing that I might not have shared before is that Bob sings. He has an amazing voice and sings to me all the time. He even goes to my doctor appointments with me and sings to me while they draw blood (so I don’t pass out) hehe. By the time we leave, he is usually offered a job. Not only does he sing in doctor’s offices, when the opportunity arrises, he sings along with Chuckwagon and the Wheels, now known as Chuckwagon and the Wheelchairs (haha).
Chuck’s birthday is also the same day as Bob’s so this year we decided to celebrate together at one of the gigs that Chuck had booked. There must have been over a hundred people there! The music was great, the food smelled amazing and I fell in love all over again with my amazing singing husband. He sang, we danced, and it was a wonderful time with our friends. I share all that to say… this is one of the desserts that I made for the party. And since it was in a partying atmosphere, I decided it would much easier to serve it in single serving cups so people could eat and mingle at the same time. It also frees me up from having to being stuck at the serving table, cutting, proportioning it out and serving. Little cups are great, and I tend to serve most of the desserts this way when we have parties. If you choose to use a Springform pan, this recipe will make a 9″ cake.
Ingredients: yields 9″ Springform pan
- 3 cups (248 g) coconut, unsweetened, shredded
- 1/2 cup (62 g) flax meal, (ground flax seeds)
- 1/4 cup (20g) raw cacao powder
- 2 tsp (2 g) ground cinnamon
- 1/2 tsp (2 g) sea salt
- 8 (90 g) moist medjool dates, pitted
- 3 Tbsp (42 g) raw coconut oil
- 5 Tbsp (136 g) raw agave nectar
- 2 cups (492 g) Young Thai coconut meat
- 2 cups (482 g) frozen organic cherries, thawed
- 3 Tbsp (60 g ) lemon juice
- 1/2 cup (168 g) raw agave nectar
- 1 vanilla bean, seeds only
- 1/4 tsp (2 g) sea salt
- 1 1/4 cups (254 g) raw coconut oil, warmed to liquid
- 3 Tbsp (20 g ) lecithin powder
Chocolate Ganache : yields 1 cup
- 3/4 cup dark agave syrup or maple syrup
- 3/4 cup cocoa powder or raw cacao powder
- 1/3 cup raw virgin coconut oil, melted
- 1/8 tsp sea salt
- 1 pomegranate (using the seeds for decoration)
- Place the coconut, cacao, flax meal, cinnamon and salt in the food processor, using the “S” blade and pulse together to mix. Add dates, agave, coconut oil and water, processing till the batter sticks together. If using a cake pan, lightly coat coconut oil on the bottom. If using single servings, you can skip this step. Press the mix evenly into the pan or cup to form a crust.
- In a high-speed blender add the coconut meat, cherries (and their juice from thawing), lemon juice, agave, vanilla bean seeds and salt. Blend until smooth and creamy. Stop occasionally to scrape the sides down. Once creamy, while the blender is running and a vortex is created, drizzle the coconut oil in until well mixed. Now add the lecithin and blend long enough to incorporate. If you use liquid lecithin, use the same measurement as the powdered.
- Pour the filling on top of the crust, then tap the pan/container gently on the counter to remove any bubbles.
- Cover and place in the fridge or freezer until firm.
- Serve frozen or allow it to thaw for 1-2 hours on the counter. This cheesecake will keep for 4 days in the fridge and up to 3 months if frozen.
- Garnish with the ganache frosting and a sprinkling of pomegranate seeds.
- Place all of the ingredients in a blender and process until smooth.
- Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
- Scoop your ganache into a piping bag for decorating.
- For clean cuts between slices, cut the cheesecake when frozen using a hot knife, wiping the blade in between each cut. Cut the cheesecake into smaller slivers it will help with portion control. Those who are not used to raw desserts often dish up way to much not realizing how rich they are.
- This cheesecake can be served frozen or chilled. I ran a test on one slice and it stayed firm well into the 4th hour of being on the table. The room temperature was roughly 68 (F) or 20 (C).
- Keep the cheesecake leftovers in the fridge or freezer.
- Blender ~ I recommend using a high-powered blender so the filling texture is creamy and smooth. This will create a great mouth-feel. If your blender has a tamper, use that to move the ingredients around. If you don’t have a tamper, stop the machine periodically to scrape down the sides, making sure everything gets mixed well. I don’t recommend using a food processor because you won’t get a creamy filling.
- Vortex ~ What is a vortex? Click on the link to learn about what it is. This is a wonderful technique to learn. I often refer to this in my recipes.
- Coconut oil ~ The role of the oil in this dessert to help it “set up” and remain firm when cutting and serving it. Coconut oil solidifies at 76 (F), which will help create a firm texture. Do not omit.
- Lecithin ~ you can use lecithin granules (soy based) ground into a powder or you can use liquid lecithin (sunflower based). Use the same measurement with either one. Lecithin is a thickening and emulsifying agent and should always be added to a recipe at the very end. Once you add the lecithin, pour the filling right away. This is not a time to take a nap and plan on finishing your dessert latter. :) I don’t recommend omitting this ingredient or replacing it with something else.
Below, I would like to share some ideas with you on how you can serve raw desserts. Let’s think outside the Springform pan.
I used two different plastic cups but there is no limit as to what type of container you use. These are perfect for portion control
and for people to walk around with, mingling while they eat their dessert. These plastic containers can be washed and reused as well.
The cups on right were ordered off of the Internet. I bought a case of 500. They come with lids.
I do some catering jobs and host many parties so this quantity is right for me. You might be able to find them in smaller quantities.
The sweet little cube cups were purchased at my local party supply store. They make so many different shaped ones!
When using small cups like this it can be challenging to get the crust pressed down evenly
and to where it doesn’t smudge up the side of the cup. This is how I do it. First of all start
off my placing equal amounts in each cup, that way all the crusts are even. I use a cookie
scoop for this. Place the dough in the cup as shown below.
Then I place the same sized cup inside of cup that has the crust batter in it.
Now with your finger tips, press down firmly and evenly.
It’s as simple as that. If you find that some of the crust batter is sticking to the bottom
of the cup after pulling it out, just wipe it with a paper towel before you do the next cup.
Different cup, same technique.
Then of course we have our trusty Springform pans! The one below is a mini one. To cute!