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Half an Hour to Serving Extraordinary Pomegranate Cheesecake

Wishing to dine Pomegranate Cheesecake a luxurious restaurant's, but for some reasons are not able to go to restaurants. This site is going to help you with clear ways on cooking a Pomegranate Cheesecake like a famous chef made.

Pomegranate Cheesecake

We hope you got insight from reading it, now let's go back to pomegranate cheesecake recipe. You can have pomegranate cheesecake using 17 ingredients and 10 steps. Here is how you cook it.

To cook an extraordinary Pomegranate Cheesecake, here are the materials required:

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

After readying the components, next you are good to make your appetizing Pomegranate Cheesecake by following the instructions on this section:

  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!.

Recipe : Pomegranate Cheesecake

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Simple tips to make Pomegranate Cheesecake

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