Simple Way to Prepare Pomegranate Cheesecake

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pomegranate cheesecake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Pomegranate Cheesecake is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Pomegranate Cheesecake is something that I have loved my whole life.

Recipe of Pomegranate Cheesecake

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

Ingredients

The ingredients needed to make Pomegranate Cheesecake:

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

Instructions

Instructions 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!

As simple as that How to Prepare Pomegranate Cheesecake

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