Pomegranate Cheesecake
I love pomegranates. I love cheesecake. Let’s put the two together! If you want, you can add prosecco and make it just an extra treat for adults!
Pomegranate Cheesecake
I love pomegranates. I love cheesecake. Let’s put the two together! If you want, you can add prosecco and make it just an extra treat for adults!
Open in Cookpad AppSteps
- 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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