Easy Recipe: Pomegranate Cheesecake

Making Pomegranate Cheesecake Needs 17 Ingredients And 10 Steps

Pomegranate Cheesecake is one of popular Food. Fruit is one of the most popular part of plant. Fruit is very delicious which have from the tree or plant are planted by people to get the fruit. Pomegranate Cheesecake is one processed of popular Fruit , fruit has many variant or taste, sweet, sour, bitter, fresh and Pomegranate Cheesecake has one special taste and smell. Pomegranate Cheesecake also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Pomegranate Cheesecake.

How To Cook Pomegranate Cheesecake

Pomegranate Cheesecake We can cook Pomegranate Cheesecake by using 17 ingredients and 10 steps. Here is how you achieve Pomegranate Cheesecake.

Ingredients of Pomegranate Cheesecake

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

Pomegranate Cheesecake directions

  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!.

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