Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, pomegranate cheesecake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pomegranate Cheesecake is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Pomegranate Cheesecake is something that I have loved my entire life. They are fine and they look fantastic.
Marcela shares her recipe for cheesecake with a festive pomegranate glaze. I'll admit I was scared of this recipe when my cousin, Tami, first sent it to me nearly a year ago. A bit of brown sugar added to pomegranate juice and cooked until thickened creates a vivid scarlet sauce to drizzle on this creamy.
To begin with this particular recipe, we have to prepare a few components. 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:
- Prepare 30 g hazelenut wafer biscuits
- Get 30 g gingernut biscuits
- Get 30 g caramelised biscuits
- Prepare 3 tbs melted butter
- Make ready 400 g full-fat cream cheese
- Get 60 g caster sugar
- Take 1 tsp lemon zest
- Take 1 tbs hazelnut syrup
- Get 150 ml double cream whipped slightly
- Make ready 6 gelatine leaves
- Get Bowl cold water
- Make ready 250 ml pomegranate juice
- Get 1 1/4 cup pomegranate seeds
- Make ready 50 ml prosecco (optional)
- Take Equipment
- Prepare 20 cm springform cake tin
- Take 180 °c oven
Love using them in my salads, tarts, sauces. The Pomegranate Cheesecake recipe out of our category Cheesecake! If so, then the pomegranate cheesecake is the perfect choice! It might seem strange to use Greek-style cheese in a dessert, but trust For the cheesecake filling: Add the agar agar and pomegranate juice to a large pan and bring to the.
Instructions 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!
Once the cheesecake is completely cooled, remove springform sides of the pan. Pomegranate… Such a beautiful fruit… It brings so many great memories from my childhood. Well, today I wanted to share with you this beautiful pomegranate cheesecake with pomegranate sauce. Includes butter, brown sugar, eggs, all-purpose flour, cream cheese, soften, granulated sugar, all-purpose flour, eggs, vanilla, sour cream, lemon peel. Cut cheesecake into slices, dipping knife into a large glass of warm water and wiping dry between slices, and place on plates.
So that is going to wrap this up for this exceptional food pomegranate cheesecake recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
