Pomegranate… Such a beautiful fruit… It brings so many great memories from my childhood. Holiday season… warm family atmosphere… presents… christmas tree… That was the time when I was first introduced to this odd-looking, yet fun fruit. Every time I have pomegranates, I feel nostalgia. Good stuff…
Well, today I wanted to share with you this beautiful pomegranate cheesecake with pomegranate sauce. You will love this cheesecake for its creamy, smooth texture paired with not too sweet, yet delicious pomegranate sauce. Unlike my other cheesecake, this one has a little denser texture. Overall, it’s a bomb! You have to give it a try and let me know how you liked it.
Here is the step-by-step instructions with pictures.
Couple of things to keep in mind here. Don’t over beat the batter when you add the eggs. Otherwise, you will incorporate too much air into the batter, which will cause an ugly crack. You don’t want that.
Another important thing is to make sure not to over-bake the cake. Start checking on it after about 40 minutes. The outside of the cheesecake should be firm, but the center should still be soft and wobble a little when you shake it gently. No need to insert toothpick to check the doneness.
Hope you enjoy this cheesecake. I’m definitely making this one for Christmas.
- • 2 1/2 cups graham cracker crumbs
- • 2 tablespoons sugar
- • ½ teaspoon ground cinnamon
- • 1/2 cup (1 stick) butter, melted
- • 3 (8oz) packages (700gr) cream cheese, at room temperature
- • 1 (14oz) can (400gr) sweetened condensed milk
- • ¼ cup lemon juice
- • ½ teaspoon vanilla extract
- • Pinch of salt
- • 3 eggs
- • ¾ cups sugar
- • 3 tablespoons cornstarch, sifted
- • 2 cups pomegranate juice
- 1. Mix together graham cracker crumbs, sugar and cinnamon in a small bowl. Add butter and mix well. Press onto the bottom and sides of an ungreased 9-inch spring form pan. Refrigerate for 30 minutes.
- 2. Preheat the oven to 300 degrees F (150 degrees C).
- 3. In a large bowl, beat the cream cheese until fluffy on medium speed. Slowly add condensed milk. Add lemon juice, vanilla extract and salt. Beat in the eggs one at a time and mix just until combined on low speed. Transfer the batter into the prepared crust.
- 4. Bake for 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen; cool for another hour.
- 5. In a medium saucepan, combine sugar and cornstarch. Stir in the pomegranate juice. Cook the sauce over medium heat, stirring constantly, until sauce begins to thicken. When the sauce coats the back of a wooden spoon, remove from heat and let cool.
- 6. Once the cheesecake is completely cooled, remove springform sides of the pan. Pour 1/3 of the pomegranate sauce, and refrigerate overnight, or at least 2 hours before serving.
- 1. Don't over beat the batter when you add the eggs. Otherwise, you will incorporate too much air into the batter, which will cause an ugly crack.
- 2. Make sure not to over-bake the cake. Start checking on it after about 40 minutes. The outside of the cheesecake should be firm, but the center can still be soft and wobble a little if you shake gently.