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Pomegranate cheesecake and a willow house giveaway


  • Pomegranate Cheesecake and a Willow House Giveaway
  • Pomegranate Cheesecake and a Willow House Giveaway, Photo 2
Recipe type:
Dessert
Number of serving:
6 servings
Preparation:
20 min
Cook time:
65 min
Ready in:
1 h, 25 m
Difficulty:
Very Easy

Ingredients

Crust:
- 1 1/4 cup graham cracker crumbs
- 4 - 5 tablespoons melted butter
- 4 tablespoons sugar


Filling:
- 3 - 8 oz packs of cream cheese at room temperature
- 4 eggs
- 1 cup of sugar
- 2 tablespoons vanilla
- 1/2 teaspoon lemon juice


Sour Cream Topping :
- 16 oz sour cream
- 1/3 cup plus 1 tablespoon sugar
- 1 tablespoon vanilla



Pomegranate topping:
- 1 1/2 tablespoons cornstarch
- 1/2 cup plus 3 tablespoons pomegranate juice
- 2 tablespoons sugar
- 1 1/2 cups pomegranate arils
- 2 tablespoons orange liqueur
- 1/2 teaspoon orange zest

Preparation

Step 1

Crust:
Preheat your oven to 325'. Place a baking dish on the rack below where you plan on baking your cake. Combine ingredients.

Step 2

Place in the refrigerator while mixing the filling together.

Step 3

Filling:
Beat the cream cheese until smooth. Blend in remaining ingredients. Pour into your graham cracker crust.

Step 4

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.

Step 5

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.

Step 6

Sour Cream Topping :
Combing and pour on top of the cheesecake. Bake for an additional 10 minutes. Cool and refrigerate.

Step 7

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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