Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, pomegranate cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
A bit of brown sugar added to pomegranate juice and cooked until thickened creates a vivid scarlet sauce to drizzle on this creamy. I'll admit I was scared of this recipe when my cousin, Tami, first sent it to me nearly a year ago. Marcela shares her recipe for cheesecake with a festive pomegranate glaze.
Pomegranate Cheesecake is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Pomegranate Cheesecake is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have pomegranate cheesecake using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pomegranate Cheesecake:
- Take 30 g hazelenut wafer biscuits
- Prepare 30 g gingernut biscuits
- Make ready 30 g caramelised biscuits
- Make ready 3 tbs melted butter
- Prepare 400 g full-fat cream cheese
- Make ready 60 g caster sugar
- Prepare 1 tsp lemon zest
- Make ready 1 tbs hazelnut syrup
- Prepare 150 ml double cream whipped slightly
- Take 6 gelatine leaves
- Make ready Bowl cold water
- Make ready 250 ml pomegranate juice
- Get 1 1/4 cup pomegranate seeds
- Get 50 ml prosecco (optional)
- Get Equipment
- Make ready 20 cm springform cake tin
- Take 180 °c oven
This creamy yet tangy Pomegranate Cheesecake with tart pomegranate sauce and crunchy Cheesecake is my favorite dessert in the whole wide world. I know, I say this pretty much every time I. Once the cheesecake is completely cooled, remove springform sides of the pan. Spread over top of chilled cheesecake.
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!
The Pomegranate Cheesecake recipe out of our category Cheesecake! If so, then the pomegranate cheesecake is the perfect choice! My favorite Pomegranate Cheesecake:When my favorite pomegranates are in season, many delicious things can happen in the kitchen. Love using them in my salads, tarts, sauces. 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.
So that is going to wrap it up with this special food pomegranate cheesecake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
