Pomegranate Cheesecake. Pomegranate Cheesecake. this link is to an external site that may or may not meet accessibility guidelines. I'll admit I was scared of this recipe when my cousin, Tami, first sent it to me nearly a year ago. Now, let's go back a year.
Store, covered, in refrigerator until serving. This homemade cheesecake is topped with a lovely pomegranate syrup and garnished with fresh mint making it almost too pretty to eat. What can we say — we love desserts! You can cook Pomegranate Cheesecake using 17 ingredients and 10 steps. Here is how you cook it.
Ingredients of Pomegranate Cheesecake
- It's 30 g of hazelenut wafer biscuits.
- It's 30 g of gingernut biscuits.
- Prepare 30 g of caramelised biscuits.
- You need 3 tbs of melted butter.
- You need 400 g of full-fat cream cheese.
- It's 60 g of caster sugar.
- Prepare 1 tsp of lemon zest.
- Prepare 1 tbs of hazelnut syrup.
- You need 150 ml of double cream whipped slightly.
- Prepare 6 of gelatine leaves.
- It's Bowl of cold water.
- It's 250 ml of pomegranate juice.
- It's 1 1/4 cup of pomegranate seeds.
- You need 50 ml of prosecco (optional).
- It's of Equipment.
- It's 20 cm of springform cake tin.
- You need 180 of °c oven.
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. Serve up some sweetness next time you entertain with Chocolate-Pomegranate Cheesecake Minis. This creamy yet tangy Pomegranate Cheesecake with tart pomegranate sauce and crunchy Cheesecake is my favorite dessert in the whole wide world.
Pomegranate Cheesecake step by step
- 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!.
I know, I say this pretty much every time I. Pomegranate Cheesecake - No Bake Cheesecake Recipe - Heghineh How to make Italian Tiramisu Cake - Easy Tiramisu Recipe - Heghineh Cooking Show. 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. Creamy, smooth cheesecake with not too sweet, yet delicious pomegranate sauce.
