Pomegranate Cheesecake
Pomegranate Cheesecake

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pomegranate cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pomegranate Cheesecake is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Pomegranate Cheesecake is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin 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 can achieve it.

The ingredients needed to make Pomegranate Cheesecake:
  1. Get 30 g hazelenut wafer biscuits
  2. Prepare 30 g gingernut biscuits
  3. Prepare 30 g caramelised biscuits
  4. Take 3 tbs melted butter
  5. Prepare 400 g full-fat cream cheese
  6. Get 60 g caster sugar
  7. Take 1 tsp lemon zest
  8. Make ready 1 tbs hazelnut syrup
  9. Prepare 150 ml double cream whipped slightly
  10. Get 6 gelatine leaves
  11. Prepare Bowl cold water
  12. Make ready 250 ml pomegranate juice
  13. Get 1 1/4 cup pomegranate seeds
  14. Prepare 50 ml prosecco (optional)
  15. Prepare Equipment
  16. Get 20 cm springform cake tin
  17. Prepare 180 °c oven
Instructions to make Pomegranate Cheesecake:
  1. To make the base. Crush the biscuits.
  2. Add the melted butter to the crushed biscuits.
  3. 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.
  4. In a bowl mix cream cheese, lemon zest, sugar and hazelnut syrup. Fold in the whipped cream carefully.
  5. 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.
  6. Heat 100ml of the juice in a pot until warm and add the pomegranate seeds.
  7. Place the gelatine sheets in the bowl of cold water and soak for about 5 mins. Then squeeze the excess water.
  8. 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.
  9. Pour liquid over chilled and set cheesecake. Place back in the fridge to set again. Min 2 hours.
  10. When set, remove from pan and serve!

So that’s going to wrap this up for this special food pomegranate cheesecake recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!