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.
Pomegranate Cheesecake
Ingredients
For crust
- 2 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon
- 1/2 cup 115gr unsalted butter, melted
For filling
- 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
Instructions
- 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.
Nutrition Facts:
Anna says
This is the first cheesecake I’ve made and it’s wonderful, very simple and tasty.
Sim says
Hi! I love this recipe so much but I am curious- how long does it keep in the fridge? What signs should I look for for it going bad? I’ve had mine in the fridge for around a Week and it still seems ok but I just want to make sure!
Shinee says
Hi, Sim. So happy you loved the recipe. I’d say it’s good for up to 5 days in the fridge. I usually don’t store leftovers in the fridge for more than 5 days. By the way, this cheesecake freezes well. So if you ever make it again, you can go ahead and freeze some for later.
Kate Olgiati says
Dear Shinee,
We just wanted to tell you that we made your pomegranate cheesecake for Easter and we STILL think it is the. best. cheesecake. ever!
Happy Easter!
Kate and Dory
Shinee says
Aww, this’s super awesome, Kate!!! 2 years later, and you still love it. I’m SO happy to hear back from you. THANK YOU!!!
Kate Olgiati says
Dear Shinee,
Just made your pomegranate cheesecake for Easter, and it was absolutely the best one I’ve ever had. Perhaps even better than my mother’s! I made a half recipe (75 grams of beaten eggs instead of 150 g) and used fresh lime juice instead of lemon. Baked it in a 7″ springform. What can I say? It couldn’t have been easier, it released from the pan like a dream, and set up magnificently in the fridge overnight. And the taste! and the texture! Gosh, you have a winner here.
баярлалаа!
Shinee says
Hi, Kate!! Thank you so much for your feedback!! I’m so happy you loved the cheesecake. This one is my go-to base recipe, and agree I too love everything about it. Thank you again, your comment made my day!
Olivia says
This looks sooo amazing! I can’t believe you combined two of my favorite desserts! i love pomegranate and cheesecake! You are so right, this would be great for the holidays. Just an idea, if you’re making it for Christmas, you can dye one third of the batter green. That way, you can layer white, green, white, and then bake it.
Shinee says
What a fantastic idea, Olivia! I love it. I will definitely try that this holiday season! 😉
waed says
Hey.. I tried this recipe it’s really tasty but the issue is that the filling stayed liquid somehow.. what’s your advice for that?
Shinee says
I think, it might have been undercooked. I’d suggest baking it a little longer. I hope it helps.
Orchlon says
Sain bnuu tanii en cheesecake ih goy yum. Margaash valentinii bayraar hiih gesimaa. Hrn zarim yumig n sain meddegguu. Consdensed milk gdg n mngld oldhgui yumaa zurgan deerees moloko shg haragdaad bhin orluulaad hiij bolhuu? Bas ehleedd 150 C d halaad bgaad 180 C d zuuhandaa bolgohuu? Helj tus bolooch? 😉
Shinee says
Sain, sain bn uu? Za yunii umnu blogoor mini zochilsond bayarlalaa. Condensed milk gej ugaasaa moloko shd. 🙂 Zuuhnii huvid 150 gradust bolgono. 180 bolgohgui shuu. Amjilt! Saihan bayarlaarai.
Katharina says
Such a delicious cake! I’m going to bake it the third time, because my family & friends are going like crazy about it! 🙂
.. but I’ve got a question: I use wholemeal biscuits (hand-crumbled 😉 ) because I couldn’t find graham cracker in my stores (oh hello, I’m from germany, maybe that’s why), but somehow the crust is always a little too crumbly! the edges scatter after removing the springform, not like on your beautiful photos .. maybe you have an advice for me?
Shinee says
Hi, Katharina! I’m so happy to hear that you and your friends and family love this cheesecake. 🙂 As far as crust issue, I would advise to make sure your crumbs are very fine and maybe add a little more butter. I hope it helps. Happy New Year!
Erdene says
просто бесподобно ! удивительный труд )
Shinee says
Spasibki! 🙂
bb says
ymar goy yum be hezee iim yum hiij surnaa kk amjilt husiye tanid, oshoo olon goy iddeg buteeluud urlaarai 🙂
Shinee says
Bayarlalaa, bb! Hiigeed bhaar surchdag yum bnaa 😉