Creamy, smooth cheesecake with not too sweet, yet delicious pomegranate sauce.
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 this strawberry 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 115gr unsalted butter, melted
- 3 8oz packages (700gr) cream cheese, at room temperature
- 1 14oz can (400gr) sweetened condensed milk
- ¼ cup lemon juice
- ½ teaspoon pure vanilla extract
- Pinch of salt
- 3 large eggs at room temperature
For pomegranate sauce
- ¾ cups 150gr sugar
- 3 tablespoons cornstarch sifted
- 2 cups 480ml pomegranate juice
- 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.
- Preheat the oven to 300°F (150°C).
- In a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed. Slowly add condensed milk and continue to mix until combined. Stir in 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.
- Bake for 45 to 50 minutes. When the cheesecake is cooked, the edges are set and slightly wobbly in the center. Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen; cool for about an hour.
- 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 thickens enough to coat the back of a wooden spoon, remove from heat and let cool.
- Once the cheesecake is completely cooled, remove springform sides of the pan. Pour 1/3 of the pomegranate sauce and decorate with some pomegranate seeds, if desired. Refrigerate overnight, or at least 2 hours before serving. Serve with the remaining pomegranate sauce on the side.
Tips & Notes:
- 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.
- 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.