Hello, I’m Elise. Today, I’m gonna show you how to prepare pomegranate cheesecake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a 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 favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Pomegranate Cheesecake is something that I have loved my entire life. They’re nice and they look wonderful.
To begin 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:
- Make ready 30 g hazelenut wafer biscuits
- Prepare 30 g gingernut biscuits
- Prepare 30 g caramelised biscuits
- Prepare 3 tbs melted butter
- Prepare 400 g full-fat cream cheese
- Prepare 60 g caster sugar
- Prepare 1 tsp lemon zest
- Make ready 1 tbs hazelnut syrup
- Make ready 150 ml double cream whipped slightly
- Get 6 gelatine leaves
- Make ready Bowl cold water
- Take 250 ml pomegranate juice
- Make ready 1 1/4 cup pomegranate seeds
- Take 50 ml prosecco (optional)
- Prepare Equipment
- Make ready 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 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 is going to wrap this up for this exceptional dish pomegranate cheesecake recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
