Hello, I’m Laura. Today, I will show you a way to make pomegranate cheesecake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pomegranate Cheesecake Recipe
Pomegranate Cheesecake is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Pomegranate Cheesecake is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have pomegranate cheesecake using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pomegranate Cheesecake:
- Take 30 g hazelenut wafer biscuits
- Make ready 30 g gingernut biscuits
- Make ready 30 g caramelised biscuits
- Take 3 tbs melted butter
- Make ready 400 g full-fat cream cheese
- Take 60 g caster sugar
- Get 1 tsp lemon zest
- Make ready 1 tbs hazelnut syrup
- Get 150 ml double cream whipped slightly
- Prepare 6 gelatine leaves
- Prepare Bowl cold water
- Make ready 250 ml pomegranate juice
- Take 1 1/4 cup pomegranate seeds
- Prepare 50 ml prosecco (optional)
- Take Equipment
- Make ready 20 cm springform cake tin
- Prepare 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 cb 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’s going to wrap this up for this special dish pomegranate cheesecake recipe. Thanks so much for your time. I’m sure 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 on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
