Cheese Cake with Pomegranate compote

Name: Cheese Cake with Pomegranate compote
Total time: 3600 s
Yield: 12 servings
Cuisine: Indian
Ingredients: 250 gm digestive/marie biscuits; 140 gm unsalted butter, melted; 400 gm cream cheese at room temperature; 3/4 cup sugar; 2 tablespoon all-purpose flour; 1 teaspoon vanilla essence; 1 tablespoon lemon juice; 1 tsp grated lemon zest; 2 large eggs; 300 gm sour cream(you can use hung card also); 1 big pomegranates(arils only); 1 tablespoon grated orange zest; 1/4 cup orange(juice only); 1 teaspoon dry ginger powder; 2 tablespoon regular sugar; 1 tablespoon honey; 2-3 frozen raspberries (optional); as needed Icing sugar; handful Pistachios; as needed mint leaves

Sabrina Yasmin @barak_kitchen

Riyadh

#ccc
Christmas means lots of cake, cup cakes and muffins. To celebrate this christmas I am sharing a beautiful baked cheese cake with pomegranate toppings. It is not only super delicious to eat but also very attractive to enjoy during festival.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

1 hr

12 servings

For the crust
250 gmdigestive/marie biscuits
140 gmunsalted butter, melted
For the filling
400 gmcream cheese at room temperature
3/4 cupsugar
2 tablespoonall-purpose flour
1 teaspoonvanilla essence
1 tablespoonlemon juice
1 tspgrated lemon zest
2large eggs
300 gmsour cream(you can use hung card also)
For Pomegranate compote
1big pomegranates(arils only)
1 tablespoongrated orange zest
1/4 cup orange(juice only)
1 teaspoondry ginger powder
2 tablespoonregular sugar
1 tablespoonhoney
2-3frozen raspberries (optional)
For garnishing
as neededIcing sugar
handfulPistachios
as needed mint leaves

Saved

Steps

1 hr

1

Grease and line the base of a 20cm springform pan. Also grease the sides.
2

Process biscuits in a food processor until finely crushed.
3

Melt butter in a microwave or in a pan.
4

Add the melted butter to biscuit crumbs and process until well combined.
5

Spoon into prepared pan.
6

Use your hand or a back of a glass to spread and press over the base
and sides.
7

Place in fridae for 30 mine to chill.
8

Use an electric mixer to beat cream cheese and sugar in a bowl until smooth.
9

Add flour, vanilla, lemon zest and lemon juice. Beat until combined.
10

Add sour cream. Beat again to mix nicely. You can add hung curd also in place of sour cream.
11

Add the eggs. Beat until just combined.
12

Pour into the chilled base. With the back of a spoon smooth the top and tap 3-4 times to set the chesse mixture.
13

Preheat oven at 150 degree C for 10 minutes.
14

Place pan on a baking tray. Bake for 1 hour or until light golden brown. Turn oven off. Cool in oven, with door little open, for an hour. I like my cheese cake slight golden brown from top, if you like white top then bake the cake at 140 degree and after 30 minutes of baking switch off the top rod of the oven.My cake is light golden brown from the top but white from inside.
15

Keep the cake in the refrigerator to chill.
16

In the meantime make the compote.For that take out the pomegranate arils from the pomogranate.
17

Mix all the ingredients of pomogranate compote like orange zest, honey, sugar and orange juice.
18

Cook slowly for 6-7 minutes or until sugar dissolves completely and the mixture becomes thick and shiny. I added 2 raspberries to my compote to enhance the colour and taste. It's just optional.
19

Let the compote cool in the refrigerator before using.
20

Take out the chill cheesecake from the refrigerator.
21

Dust some icing Sugar and demould the cake. Scrap the sides of the cake with a spatula to ease demoulding process.
22

Now top with pomegranate compote on the sides of the cake as shown in the picture.
23

Dust some more icing sugar at the centre.
24

Place some more compote at the centre.Garnish with some pistachios and mint leaves.
25

Chill for 2 hours before serving.