Easiest Way to Make Yummy Pomegranate Cheesecake

Pomegranate Cheesecake. Source: Better Homes and Gardens Set the cheesecake in a large baking pan. Bake until almost set (the center will move slightly when the pan. A sugary, sour cream layer tops off the cheesecake (and hides any cracks - hooray!) and the entire cheesecake is then glazed with a syrupy pomegranate sauce that is out of this world.

A cookie crust and sour cream topping encase a rich and smooth cream cheese and pomegranate filling that will delight your family and friends. When ready to serve spoon some pomegranate sauce on top of the cake and sprinkle with additional pomegranate seeds. Carefully, evenly spread the juice all over the cheesecake with the back of a spoon making sure that it doesn't drip on the sides. You can cook Pomegranate Cheesecake using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Pomegranate Cheesecake

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

While the cheesecake is baking, prepare the pomegranate sauce. Add pomegranate juice and half of pomegranate seeds into a pot and bring to a boil. Once the cheesecake is completely cooled, remove springform sides of the pan. Serve with the remaining pomegranate sauce on the side.

Pomegranate Cheesecake instructions

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!.

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. Black, white and topped with a pomegranate sauce and seeds, Chocolate-Pomegranate Cheesecake Minis look like they're ready for a formal affair. Blend together the juice concentrate and pomegranate spread with a whisk. Pour over the top of the cake, making certain to drizzle some of it artfully over the sides in decorative rivulets.