Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pomegranate cheesecake. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Pomegranate Cheesecake is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Pomegranate Cheesecake is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook pomegranate cheesecake using 17 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pomegranate Cheesecake:

1. Take 30 g hazelenut wafer biscuits
2. Make ready 30 g gingernut biscuits
3. Take 30 g caramelised biscuits
4. Prepare 3 tbs melted butter
5. Make ready 400 g full-fat cream cheese
6. Get 60 g caster sugar
7. Make ready 1 tsp lemon zest
8. Take 1 tbs hazelnut syrup
9. Make ready 150 ml double cream whipped slightly
10. Make ready 6 gelatine leaves
11. Make ready Bowl cold water
12. Take 250 ml pomegranate juice
13. Get 1 1/4 cup pomegranate seeds
14. Prepare 50 ml prosecco (optional)
15. Get Equipment
16. Prepare 20 cm springform cake tin
17. Get 180 °c oven

Instructions to make Pomegranate Cheesecake:

1. To make the base. Crush the biscuits.
2. Add the melted butter to the crushed biscuits.
3. 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.
4. In a bowl mix cream cheese, lemon zest, sugar and hazelnut syrup. Fold in the whipped cream carefully.
5. 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.
6. Heat 100ml of the juice in a pot until warm and add the pomegranate seeds.
7. Place the gelatine sheets in the bowl of cold water and soak for about 5 mins. Then squeeze the excess water.
8. 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.
9. Pour liquid over chilled and set cheesecake. Place back in the fridge to set again. Min 2 hours.
10. When set, remove from pan and serve!

So that’s going to wrap it up with this special food pomegranate cheesecake recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!