Petitchef

Pomegranate cheesecake and a willow house giveaway

Dessert
6 servings
20 min
1 h 5 m
Very Easy

Ingredients

6

Crust:

Filling:

Sour Cream Topping :

Pomegranate topping:

Preparation

  • Crust:
    Preheat your oven to 325'. Place a baking dish on the rack below where you plan on baking your cake. Combine ingredients.
  • Place in the refrigerator while mixing the filling together.
  • Filling:
    Beat the cream cheese until smooth. Blend in remaining ingredients. Pour into your graham cracker crust.
  • Place in the middle rack in your oven. Pour 1 cup of hot water into a dish on a rack below your cheesecake. Bake for 1 hour, turning the cake 90' halfway through.
  • If needed, add another cup of hot water to the baking dish. This helps prevent big cracks by providing a humid atmosphere within your oven.
  • Sour Cream Topping :
    Combing and pour on top of the cheesecake. Bake for an additional 10 minutes. Cool and refrigerate.
  • Pomegranate topping:
    Dissolve the cornstarch in 3 tablespoons of pomegranate juice. In a saucepan, over medium heat, bring the remaining 1/2 cup pomegranate juice and sugar to a boil Stir in the cornstarch mixture and heat, stirring constantly until everything thickens. Stir in the pomegranate arils. Pour everything into a bowl and set the bowl inside a larger bowl that contains ice water. Stir to cool. Spread over the top of your chilled cheesecake. Chill an additional 2 hours or more.

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Photos

Pomegranate Cheesecake and a Willow House Giveaway, photo 1
Pomegranate Cheesecake and a Willow House Giveaway, photo 2

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