Sweet Cheesecake Recipes
Pomegranate Cheesecake
Yield: 10 servings
Ingredients
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup melted butter
- 1/2 cup water
- 1 (1/4 ounce) envelope unflavored gelatine
- 24 ounces cream cheese (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 pomegranates
- 1 cup heavy cream
Instructions
- Heat oven to 375 degrees F.
- Combine cracker crumbs thoroughly with melted butter, and press into the bottom and up 1 inch on the sides of a 9 inch springform pan. Bake for 10 minutes. Cool completely.
- Place the water in a small saucepan and sprinkle the gelatine over the water. Let set for 5 minutes, then heat, stirring until gelatine has dissolved fully. Set aside to cool.
- Mix the cream cheese, sugar and vanilla extract until fluffy. Mix in gelatine; set aside.
- Remove seeds from pomegranates.
- Whip the cream until stiff. Gently but completely mix cream cheese and 1/2 cup pomegranate seeds into the whipped cream. Spoon into prepared, cooled crust. Smooth out the top. Refrigerate for 2 hours or until set.
- Store remaining pomegranate seeds, covered, in the refrigerator.
- To serve, remove cheesecake from pan. Top with remaining pomegranate seeds.