Recipe of Award-winning Pomegranate Cheesecake

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pomegranate cheesecake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pomegranate Cheesecake is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Pomegranate Cheesecake is something which I’ve loved my entire life.

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?

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

The ingredients needed to make Pomegranate Cheesecake:

1. Take 30 g hazelenut wafer biscuits
2. Take 30 g gingernut biscuits
3. Prepare 30 g caramelised biscuits
4. Get 3 tbs melted butter
5. Take 400 g full-fat cream cheese
6. Prepare 60 g caster sugar
7. Make ready 1 tsp lemon zest
8. Make ready 1 tbs hazelnut syrup
9. Make ready 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. Take Equipment
16. Prepare 20 cm springform cake tin
17. 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:

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!

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. If desired, drizzle more sauce over the individual slices.

So that is going to wrap this up with this exceptional food pomegranate cheesecake recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!