Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pomegranate cheesecake. It is one of my favorites. This time, I will make it a little bit tasty. 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 well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Pomegranate Cheesecake is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook pomegranate cheesecake using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Pomegranate Cheesecake:
- Prepare 30 g hazelenut wafer biscuits
- Make ready 30 g gingernut biscuits
- Get 30 g caramelised biscuits
- Make ready 3 tbs melted butter
- Make ready 400 g full-fat cream cheese
- Make ready 60 g caster sugar
- Make ready 1 tsp lemon zest
- Make ready 1 tbs hazelnut syrup
- Get 150 ml double cream whipped slightly
- Prepare 6 gelatine leaves
- Make ready Bowl cold water
- Make ready 250 ml pomegranate juice
- Get 1 1/4 cup pomegranate seeds
- Prepare 50 ml prosecco (optional)
- Make ready Equipment
- Get 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’s going to wrap this up for this exceptional food pomegranate cheesecake recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
