Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pomegranate cheesecake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Add the pomegranate seeds and mix to. Pass remaining sauce. TIP Spoon sour cream mixture on the puffed edges, then carefully spread toward the center. Blend together the juice concentrate and pomegranate spread with a whisk.

Pomegranate Cheesecake is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Pomegranate Cheesecake is something which I have loved my whole life.

To get started with this recipe, we must first 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:

1. Make ready 30 g hazelenut wafer biscuits
2. Get 30 g gingernut biscuits
3. Get 30 g caramelised biscuits
4. Make ready 3 tbs melted butter
5. Take 400 g full-fat cream cheese
6. Make ready 60 g caster sugar
7. Take 1 tsp lemon zest
8. Make ready 1 tbs hazelnut syrup
9. Get 150 ml double cream whipped slightly
10. Prepare 6 gelatine leaves
11. Get Bowl cold water
12. Get 250 ml pomegranate juice
13. Prepare 1 1/4 cup pomegranate seeds
14. Prepare 50 ml prosecco (optional)
15. Get Equipment
16. Take 20 cm springform cake tin
17. Get 180 °c oven

Pomegranate Cheesecake It's safe to say that Cheesecake was an acquired taste for me. When I first moved to the United States I was introduced to a few types of American food and sweets that I had not grown up with. This will prevent the cheesecake from cracking. While the cheesecake is baking, prepare the pomegranate sauce.

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!

Add pomegranate juice and half of pomegranate seeds into a pot and bring to a boil. 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 …This decadent dessert may be one of the best ways to use those beautiful bright colored juicy seeds. Pomegranate No Bake Whipped Cream Cheesecake. This no-bake whipped cream cheesecake has a chocolate cookie crust, a cream cheese base, and it's loaded with deliciously sweet pomegranate arils.

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