Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, pomegranate cheesecake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pomegranate Cheesecake is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Pomegranate Cheesecake is something which I’ve loved my whole life. They’re fine and they look wonderful.
I'll admit I was scared of this recipe when my cousin, Tami, first sent it to me nearly a year ago. A bit of brown sugar added to pomegranate juice and cooked until thickened creates a vivid scarlet sauce to drizzle on this creamy. Marcela shares her recipe for cheesecake with a festive pomegranate glaze.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have pomegranate cheesecake using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pomegranate Cheesecake:
- Make ready 30 g hazelenut wafer biscuits
- Prepare 30 g gingernut biscuits
- Take 30 g caramelised biscuits
- Prepare 3 tbs melted butter
- Take 400 g full-fat cream cheese
- Take 60 g caster sugar
- Prepare 1 tsp lemon zest
- Get 1 tbs hazelnut syrup
- Get 150 ml double cream whipped slightly
- Prepare 6 gelatine leaves
- Take Bowl cold water
- Get 250 ml pomegranate juice
- Get 1 1/4 cup pomegranate seeds
- Prepare 50 ml prosecco (optional)
- Get Equipment
- Take 20 cm springform cake tin
- Prepare 180 °c oven
Love using them in my salads, tarts, sauces. 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. The Pomegranate Cheesecake recipe out of our category 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!
If so, then the pomegranate cheesecake is the perfect choice! Once the cheesecake is completely cooled, remove springform sides of the pan. 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. 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.
So that’s going to wrap this up for this exceptional food pomegranate cheesecake recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
