Name: Pomegranate Cheesecake
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Ingredients: 30 g hazelenut wafer biscuits; 30 g gingernut biscuits; 30 g caramelised biscuits; 3 tbs melted butter; 400 g full-fat cream cheese; 60 g caster sugar; 1 tsp lemon zest; 1 tbs hazelnut syrup; 150 ml double cream whipped slightly; 6 gelatine leaves; Bowl cold water; 250 ml pomegranate juice; 1 1/4 cup pomegranate seeds; 50 ml prosecco (optional); Equipment; 20 cm springform cake tin; 180 °c oven

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Pomegranate Cheesecake

You can have Pomegranate Cheesecake using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Pomegranate Cheesecake :

Prepare hazelenut wafer biscuits.

Provide gingernut biscuits.

Use caramelised biscuits.

Prepare melted butter.

Use full-fat cream cheese.

You need to prepare caster sugar.

You need lemon zest.

Prepare hazelnut syrup.

Prepare double cream whipped slightly.

Prepare gelatine leaves.

Use cold water.

You need to prepare pomegranate juice.

Use pomegranate seeds.

Use prosecco (optional).

You need Equipment.

Provide springform cake tin.

You need to prepare °c oven.

Short Tips:

Do not worry about sharp knives. Will they give you a nasty cut? absolutely. However dull knives are perpetually proven to be a lot of dangerous because they are more prone to slip when cutting, that makes the possibility of cutting yourself higher. If you plan to keeping knives sharp, you should also find out how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

instructions :Pomegranate Cheesecake

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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