Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pomegranate cheesecake. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Source: Better Homes and Gardens Set the cheesecake in a large baking pan. Bake until almost set (the center will move slightly when the pan. Blend together the juice concentrate and pomegranate spread with a whisk. Pour over the top of the cake, making certain to drizzle some of it artfully over the sides in decorative rivulets.
Pomegranate Cheesecake is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Pomegranate Cheesecake is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have pomegranate cheesecake using 17 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Pomegranate Cheesecake:
- Take 30 g hazelenut wafer biscuits
- Get 30 g gingernut biscuits
- Take 30 g caramelised biscuits
- Get 3 tbs melted butter
- Take 400 g full-fat cream cheese
- Make ready 60 g caster sugar
- Get 1 tsp lemon zest
- Prepare 1 tbs hazelnut syrup
- Make ready 150 ml double cream whipped slightly
- Prepare 6 gelatine leaves
- Prepare Bowl cold water
- Get 250 ml pomegranate juice
- Make ready 1 1/4 cup pomegranate seeds
- Take 50 ml prosecco (optional)
- Prepare Equipment
- Get 20 cm springform cake tin
- Make ready 180 °c oven
Sweet, delicious, ruby-red pomegranates make into a stunning cheesecake. A cookie crust and sour cream topping encase a rich and smooth cream cheese and pomegranate filling that will delight your family and friends. When ready to serve spoon some pomegranate sauce on top of the cake and sprinkle with additional pomegranate seeds. While the cheesecake is baking, prepare the pomegranate sauce.
Steps to make Pomegranate Cheesecake:
- To make the base. Crush the biscuits.
- Add the melted butter to the crushed biscuits.
- Pour the biscuit mixture into cake tin. Press it down with a spoon evenly. Then place in a 180 °c oven. Bake for 10 mins and then leave to cool.
- In a bowl mix cream cheese, lemon zest, sugar and hazelnut syrup. Fold in the whipped cream carefully.
- Spoon the picture onto the cool crumb in the cake tin. Level it off for the juice topping. Place in the fridge and let it set. Approx 3 hours.
- Heat 100ml of the juice in a pot until warm and add the pomegranate seeds.
- Place the gelatine sheets in the bowl of cold water and soak for about 5 mins. Then squeeze the excess water.
- Add the squeezed sheets into the warm liquid in the pan. Whisk, it should dissolve quite quickly. Stir in the the rest of juice (150ml). For prosecco version-stir 100 ml of juice and 50 ml of prosecco instead. Leave to cool for a few mins to a warm temp again.
- Pour liquid over chilled and set cheesecake. Place back in the fridge to set again. Min 2 hours.
- When set, remove from pan and serve!
When ready to serve spoon some pomegranate sauce on top of the cake and sprinkle with additional pomegranate seeds. While the cheesecake is baking, prepare the pomegranate sauce. Add pomegranate juice and half of pomegranate seeds into a pot and bring to a boil. Once the cheesecake is completely cooled, remove springform sides of the pan. Serve with the remaining pomegranate sauce on the side.
So that’s going to wrap it up for this exceptional food pomegranate cheesecake recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
