Cheese Cake with Pomegranate compote
Cheese Cake with Pomegranate compote

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, cheese cake with pomegranate compote. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cheese Cake with Pomegranate compote is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Cheese Cake with Pomegranate compote is something which I have loved my entire life.

Place the cheesecake in the refrigerator to chill. In the meantime make the compote. Take out arils from a pomegranate. Place the arils to a pan, add in grated orange zest, orange juice, ginger powder, honey and sugar.

To begin with this particular recipe, we must first prepare a few components. You can cook cheese cake with pomegranate compote using 24 ingredients and 25 steps. Here is how you can achieve that.

The ingredients needed to make Cheese Cake with Pomegranate compote:
  1. Prepare For the crust
  2. Take 250 gm digestive/marie biscuits
  3. Prepare 140 gm unsalted butter, melted
  4. Make ready For the filling
  5. Prepare 400 gm cream cheese at room temperature
  6. Take 3/4 cup sugar
  7. Prepare 2 tablespoon all-purpose flour
  8. Get 1 teaspoon vanilla essence
  9. Prepare 1 tablespoon lemon juice
  10. Make ready 1 tsp grated lemon zest
  11. Get 2 large eggs
  12. Get 300 gm sour cream(you can use hung card also)
  13. Get For Pomegranate compote
  14. Take 1 big pomegranates(arils only)
  15. Prepare 1 tablespoon grated orange zest
  16. Prepare 1/4 cup orange(juice only)
  17. Get 1 teaspoon dry ginger powder
  18. Make ready 2 tablespoon regular sugar
  19. Get 1 tablespoon honey
  20. Get 2-3 frozen raspberries (optional)
  21. Prepare For garnishing
  22. Get as needed Icing sugar
  23. Make ready handful Pistachios
  24. Prepare as needed mint leaves

Beat in eggs, one at a time, beating on low after each until combined. Add sour cream, flour, and vanilla; beat until combined. Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method. Beat cream cheese and remaining sugar in large bowl with mixer until blended.

Instructions to make Cheese Cake with Pomegranate compote:
  1. Grease and line the base of a 20cm springform pan. Also grease the sides.
  2. Process biscuits in a food processor until finely crushed.
  3. Melt butter in a microwave or in a pan.
  4. Add the melted butter to biscuit crumbs and process until well combined.
  5. Spoon into prepared pan.
  6. Use your hand or a back of a glass to spread and press over the base and sides.
  7. Place in fridae for 30 mine to chill.
  8. Use an electric mixer to beat cream cheese and sugar in a bowl until smooth.
  9. Add flour, vanilla, lemon zest and lemon juice. Beat until combined.
  10. Add sour cream. Beat again to mix nicely. You can add hung curd also in place of sour cream.
  11. Add the eggs. Beat until just combined.
  12. Pour into the chilled base. With the back of a spoon smooth the top and tap 3-4 times to set the chesse mixture.
  13. Preheat oven at 150 degree C for 10 minutes.
  14. Place pan on a baking tray. Bake for 1 hour or until light golden brown. Turn oven off. Cool in oven, with door little open, for an hour. I like my cheese cake slight golden brown from top, if you like white top then bake the cake at 140 degree and after 30 minutes of baking switch off the top rod of the oven.My cake is light golden brown from the top but white from inside.
  15. Keep the cake in the refrigerator to chill.
  16. In the meantime make the compote.For that take out the pomegranate arils from the pomogranate.
  17. Mix all the ingredients of pomogranate compote like orange zest, honey, sugar and orange juice.
  18. Cook slowly for 6-7 minutes or until sugar dissolves completely and the mixture becomes thick and shiny. I added 2 raspberries to my compote to enhance the colour and taste. It's just optional.
  19. Let the compote cool in the refrigerator before using.
  20. Take out the chill cheesecake from the refrigerator.
  21. Dust some icing Sugar and demould the cake. Scrap the sides of the cake with a spatula to ease demoulding process.
  22. Now top with pomegranate compote on the sides of the cake as shown in the picture.
  23. Dust some more icing sugar at the centre.
  24. Place some more compote at the centre.Garnish with some pistachios and mint leaves.
  25. Chill for 2 hours before serving.
  26. Ready to serve and ENJOY!

Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Beat the cheeses, sugar and sour cream together with an electric mixer on low speed, scraping the sides down often, until light and fluffy. This cheesecake is silky, tangy, and mousselike, thanks to Creole cream cheese. (You can sub a mix of sour cream and buttermilk.) The crust combines melted butter, light brown sugar, granulated.

So that’s going to wrap it up with this exceptional food cheese cake with pomegranate compote recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!