Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, pomegranate cheesecake. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Pomegranate Cheesecake is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Pomegranate Cheesecake is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. 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:
- Take 30 g hazelenut wafer biscuits
- Take 30 g gingernut biscuits
- Get 30 g caramelised biscuits
- Prepare 3 tbs melted butter
- Get 400 g full-fat cream cheese
- Get 60 g caster sugar
- Prepare 1 tsp lemon zest
- Take 1 tbs hazelnut syrup
- Take 150 ml double cream whipped slightly
- Prepare 6 gelatine leaves
- Prepare Bowl cold water
- Prepare 250 ml pomegranate juice
- Make ready 1 1/4 cup pomegranate seeds
- Get 50 ml prosecco (optional)
- Get Equipment
- Get 20 cm springform cake tin
- Prepare 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 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!
So that is going to wrap this up with this special food pomegranate cheesecake recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
