We can cook Pomegranate Cheesecake by using 17 ingredients and 10 steps. Here is how you achieve Pomegranate Cheesecake.
Ingredients of Pomegranate Cheesecake
- You need to prepare 30 g of hazelenut wafer biscuits.
- You need to prepare 30 g of gingernut biscuits.
- Prepare 30 g of caramelised biscuits.
- You need to prepare 3 tbs of melted butter.
- You need to prepare 400 g of full-fat cream cheese.
- Prepare 60 g of caster sugar.
- You need to prepare 1 tsp of lemon zest.
- You need to prepare 1 tbs of hazelnut syrup.
- You need to prepare 150 ml of double cream whipped slightly.
- Prepare 6 of gelatine leaves.
- Prepare Bowl of cold water.
- Prepare 250 ml of pomegranate juice.
- You need to prepare 1 1/4 cup of pomegranate seeds.
- Prepare 50 ml of prosecco (optional).
- You need to prepare of Equipment.
- You need to prepare 20 cm of springform cake tin.
- You need to prepare 180 of °c oven.
Pomegranate Cheesecake directions
- 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 crumb 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!.
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