Pomegranate cheesecake shots

4 servings
10 min
15 min
Very Easy


Number of serving: 4
2 packages (8 ounce) cream cheese, softened

3/4 cup sugar

2 teaspoons almond extract

Ingredients for Pomegranate Jam:

1 medium Braeburn apple

1 & 1/2 cups pure unsweetened pomegranate juice

1/4 cup granulated sugar

12 fresh or frozen cranberries


  • Grate enough of the apple to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat.
  • Simmer, covered until the apple is softened and the mixture has thickened a little, about 10 minutes.
  • Uncover and continue to simmer, stirring occasionally at first and then constantly toward the end, until the liquid has evaporated and the mixture is reduce to 3/4 cup, about 5 minutes.
  • With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp.
  • Scrape all the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.


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