Hello, I am Clara. Today, I will show you a way to make pomegranate cheesecake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Pomegranate Cheesecake Recipe

Pomegranate Cheesecake is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Pomegranate Cheesecake is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook pomegranate cheesecake using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pomegranate Cheesecake:

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

Steps 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!

So that is going to wrap this up for this special dish pomegranate cheesecake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!

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