Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pomegranate cheesecake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Add the pomegranate seeds and mix to. Spoon some sauce over top of cheesecake; pile remaining pomegranate seeds in center of cheesecake. This will prevent the cheesecake from cracking.
Pomegranate Cheesecake is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Pomegranate Cheesecake is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook pomegranate cheesecake using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pomegranate Cheesecake:
- Make ready 30 g hazelenut wafer biscuits
- Make ready 30 g gingernut biscuits
- Take 30 g caramelised biscuits
- Get 3 tbs melted butter
- Prepare 400 g full-fat cream cheese
- Get 60 g caster sugar
- Make ready 1 tsp lemon zest
- Prepare 1 tbs hazelnut syrup
- Take 150 ml double cream whipped slightly
- Get 6 gelatine leaves
- Make ready Bowl cold water
- Get 250 ml pomegranate juice
- Prepare 1 1/4 cup pomegranate seeds
- Take 50 ml prosecco (optional)
- Prepare Equipment
- Get 20 cm springform cake tin
- Prepare 180 °c oven
Pomegranate Cheesecake It's safe to say that Cheesecake was an acquired taste for me. When I first moved to the United States I was introduced to a few types of American food and sweets that I had not grown up with. A delicious biscuit base, topped with a creamy centre and pomegranate jelly, dusted with Tate & Lyle Icing Sugar - the perfect dinner party pud!. Carefully spoon this cheesecake mixture on top of the biscuits, followed by the pomegranate jelly.
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!
Serve up some sweetness next time you entertain with Chocolate-Pomegranate Cheesecake Minis. Black, white and topped with a pomegranate sauce and seeds, Chocolate-Pomegranate Cheesecake Minis look like they're ready for a formal affair. It was a rainy Saturday afternoon. This is a very usable, basic, cheesecake recipe, lending itself to many variations. Blend together the juice concentrate and pomegranate spread with a whisk.
So that is going to wrap it up with this exceptional food pomegranate cheesecake recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
