Hi, I’m Joana. Today, we’re going to make pomegranate cheesecake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pomegranate Cheesecake Recipe
Pomegranate Cheesecake is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Pomegranate Cheesecake is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. 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
- Prepare 30 g gernut biscuits
- Take 30 g caramelised biscuits
- Take 3 tbs melted butter
- Prepare 400 g full-fat cream cheese
- Prepare 60 g caster sugar
- Take 1 tsp lemon zest
- Get 1 tbs hazelnut syrup
- Prepare 150 ml double cream whipped slightly
- Take 6 gelatine leaves
- Take Bowl cold water
- Get 250 ml pomegranate juice
- Make ready 1 1/4 cup pomegranate seeds
- Make ready 50 ml prosecco (optional)
- Take Equipment
- Prepare 20 cm springform cake tin
- Make ready 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 exceptional dish pomegranate cheesecake recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
