Pomegranate Cheesecake
Pomegranate Cheesecake

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

Add the pomegranate seeds and mix to. Pass remaining sauce. TIP Spoon sour cream mixture on the puffed edges, then carefully spread toward the center. 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 favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Pomegranate Cheesecake is something that I have loved my entire life. They’re nice and they look wonderful.

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

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

Pomegranate Cheesecake Winter is the best time of year to indulge ourselves a little more than we're used to. It doesn't hurt that this pomegranate cheesecake is essentially decadence on a plate (and your palate). To create topping, in a sauce pan add pomegranate seeds, sugar, water and cornstarch. Cook over low to medium heat until mixture begins to thicken.

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!
  11. Ready to serve and ENJOY!

To create topping, in a sauce pan add pomegranate seeds, sugar, water and cornstarch. Cook over low to medium heat until mixture begins to thicken. In a food processor grind pistachios with sugar and cardamom. Add melted butter and process until it turns into a paste. Place parchment paper at the bottom of a baking pan.

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