How to Make Homemade Pomegranate Cheesecake

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pomegranate cheesecake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look 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. A sugary, sour cream layer tops off the cheesecake (and hides any cracks - hooray!) and the entire cheesecake is then glazed with a syrupy pomegranate sauce that is out of this world. Who knew that pomegranates and cheesecake were meant to be together?

Pomegranate Cheesecake is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Pomegranate Cheesecake is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook pomegranate cheesecake using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pomegranate Cheesecake:

1. Take 30 g hazelenut wafer biscuits
2. Make ready 30 g gingernut biscuits
3. Get 30 g caramelised biscuits
4. Get 3 tbs melted butter
5. Make ready 400 g full-fat cream cheese
6. Make ready 60 g caster sugar
7. Prepare 1 tsp lemon zest
8. Get 1 tbs hazelnut syrup
9. Get 150 ml double cream whipped slightly
10. Take 6 gelatine leaves
11. Get Bowl cold water
12. Make ready 250 ml pomegranate juice
13. Take 1 1/4 cup pomegranate seeds
14. Get 50 ml prosecco (optional)
15. Prepare Equipment
16. Prepare 20 cm springform cake tin
17. Make ready 180 °c oven

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. Sprinkle the top of the cake thickly with pomegranate seeds, until it resembles a geode encrusted with garnet crystals. Once the cheesecake is completely cooled, remove springform sides of the pan.

Steps to make Pomegranate Cheesecake:

1. To make the base. Crush the biscuits.
2. Add the melted butter to the crushed biscuits.
3. 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.
4. In a bowl mix cream cheese, lemon zest, sugar and hazelnut syrup. Fold in the whipped cream carefully.
5. 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.
6. Heat 100ml of the juice in a pot until warm and add the pomegranate seeds.
7. Place the gelatine sheets in the bowl of cold water and soak for about 5 mins. Then squeeze the excess water.
8. 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.
9. Pour liquid over chilled and set cheesecake. Place back in the fridge to set again. Min 2 hours.
10. When set, remove from pan and serve!

Sprinkle the top of the cake thickly with pomegranate seeds, until it resembles a geode encrusted with garnet crystals. Once the cheesecake is completely cooled, remove springform sides of the pan. Serve with the remaining pomegranate sauce on the side. 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.

So that’s going to wrap it up for this exceptional food pomegranate cheesecake recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!