Pomegranate Cheesecake Recipe

Name: Pomegranate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cup pomegranate juice; 2 cups granulated sugar; 1 None pomegranate, seeded; 5 tbsp butter; 1/2 None lemon, zested; 2 None eggs; 1 cup all-purpose flour; 1 tsp baking powder; 2 tbsp milk; 6 sheets gelatin or 1 1/2 tbsp powdered gelatin; 1 1/2 lb low-fat cream cheese; 3/4 cup sour cream; 1 tsp vanilla extract; 1 1/4 cup heavy cream, whipped to stiff peaks

Servings: persons

1 1/4 cup pomegranate juice
2 cups granulated sugar
1 None pomegranate, seeded
5 tbsp butter
1/2 None lemon, zested
2 None eggs
1 cup all-purpose flour
1 tsp baking powder
2 tbsp milk
6 sheets gelatin or 1 1/2 tbsp powdered gelatin
1 1/2 lb low-fat cream cheese
3/4 cup sour cream
1 tsp vanilla extract
1 1/4 cup heavy cream, whipped to stiff peaks

1
To make the pomegranate syrup, simmer the pomegranate juice with 1 cup sugar for 10 mins, until syrupy. Remove from the heat and stir in the pomegranate seeds. Set aside.
2
Preheat the oven to 325u00b0F. Grease and flour a 10 inch springform pan. Cream the butter, 1/4 cup sugar, lemon zest and a pinch of salt for 2-3 mins. Add the eggs, 1 at a time. Mix the flour and baking powder then add to the mixture in batches alternating with the milk until it forms a smooth batter. Pour into the prepared pan, smooth the top then bake for about 17 mins. Remove from the oven and leave in the pan to cool on a wire rack for 1 1/2 hours.
3
Meanwhile, soak the gelatin in cold water. Mix the cream cheese, sour cream, 3/4 cup sugar and the vanilla extract. Melt the gelatin in a small saucepan (if using sheet gelatin, squeeze any excess water from the gelatin before melting). Stir 3 tbsp of the cream cheese mixture into the gelatin then add the rest. Chill for 20 mins until it begins to set then fold in the whipped cream.
4
To finish, spread 1/2 the cream cheese mixture smoothly over the cake followed by about 3 tbsp of the pomegranate syrup. Spread the remaining cream smoothly on top and chill the cheesecake for at least 3 hours. Remove the springform pan and spread the remaining syrup on top just before serving.

1631

kcal

Calories

113

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cup pomegranate juice, 2 cups granulated sugar, 1 None pomegranate, seeded, 5 tbsp butter, and more.

Yes, Pomegranate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pomegranate Cheesecake

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