Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pomegranate cheesecake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Pomegranate Cheesecake is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Pomegranate Cheesecake is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. 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:
- Take 30 g hazelenut wafer biscuits
- Prepare 30 g gingernut biscuits
- Take 30 g caramelised biscuits
- Prepare 3 tbs melted butter
- Get 400 g full-fat cream cheese
- Prepare 60 g caster sugar
- Make ready 1 tsp lemon zest
- Take 1 tbs hazelnut syrup
- Get 150 ml double cream whipped slightly
- Make ready 6 gelatine leaves
- Take Bowl cold water
- Make ready 250 ml pomegranate juice
- Take 1 1/4 cup pomegranate seeds
- Get 50 ml prosecco (optional)
- Take Equipment
- Get 20 cm springform cake tin
- Get 180 °c oven
Steps 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 exceptional food pomegranate cheesecake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
