Pomegranate Recipes – Pomegranate Cheesecake

How to Prepare Pomegranate Cheesecake Recipe

New York (USA), February 16, 2018

Pomegranate Cheesecake Recipe

Ingredients Required:

For Crust
1-cup graham cracker crumbs
2 tbs. granulated sugar
¼ cup butter salt less

For Filling
2 8-oz. containers beaten cream cheese
3 big eggs
½ cup grained sugar
2 tablespoon Grand Marnier
½-tablespoon fine grated orange zest

For Topping
1½-tablespoon cornstarch
3 tablespoon and 1/2 cup pomegranate juice
2-tablespoon grained sugar
1½ cups pomegranate arils

The Method:
Heat up the oven to a propos 350 degree Fahrenheit. To make the crust, put all the ingredients in 9½-inch spring form pan. Blend them all until everything is well combined. Press the mixture at bottom and the upsides.

For making filling, take a large mixing bowl. Beat all the filling ingredients on a high until they become fluffy for about 5 minutes. Pour the filling in the crust. Bake the whole dish in the middle of the oven for about 20 minutes. The cheesecake must be set in the center. It will continue to be steady while cooling. Transfer the cake to the rack. Leave it to cool for about 3 hours.

For the topping, melt the cornstarch in three tablespoons of pomegranate juice. Heat up the remaining pomegranate juice with sugar on the medium heat. It will have a boil.

Mix the cornstarch in the mixture. Heat and stir it constantly on the medium heat until the liquid becomes thick. Stir in pomegranate arils. Pour the mixture in the bowl. Set it inside a large bowl filled up with ice and cold water. Mix it well and cool it down. Spread the solution over the top of the chilled cheesecake. Chill it for about 2 hours.

Beverage Suggestion:
Late-harvest Riesling suits very well to the creamy and fruity desserts. They are labeled as Auslese, Beerenauslese and Eiswein.

Serves:
Eight Persons

Preparation Time:
3 Hours

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