Hi, I am Joana. Today, I’m gonna show you how to prepare pomegranate cheesecake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pomegranate Cheesecake Recipe
Pomegranate Cheesecake is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Pomegranate Cheesecake is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. 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
- Take 30 g gernut biscuits
- Get 30 g caramelised biscuits
- Take 3 tbs melted butter
- Get 400 g full-fat cream cheese
- Get 60 g caster sugar
- Make ready 1 tsp lemon zest
- Take 1 tbs hazelnut syrup
- Make ready 150 ml double cream whipped slightly
- Prepare 6 gelatine leaves
- Take Bowl cold water
- Get 250 ml pomegranate juice
- Take 1 1/4 cup pomegranate seeds
- Get 50 ml prosecco (optional)
- Take Equipment
- Prepare 20 cm springform cake tin
- Take 180 °c oven
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 cb 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!
So that’s going to wrap this up for this special dish pomegranate cheesecake recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
