You’ll love this rich & creamy pomegranate cheesecake with a delicious pomegranate sauce. No water bath is required & it’s perfect for making in advance!
1
In a bowl, mix together graham cracker crumbs, sugar & cinnamon. Add melted butter & mix well.
2
Press onto the bottom & sides of an ungreased 9-inch springform pan. Refrigerate while you prepare the filling.
3
In a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed, about 2 mins.
4
Add condensed milk & continue mixing until well combined. At this point, the mixture should be smooth and lump-free.
5
Add the eggs, lemon juice, vanilla extract & salt & beat on medium-low speed until just combined. Don't overmix!
6
Pour the cheesecake batter into the prepared crust.
7
Bake for 45 to 50 mins. Cool on a wire rack for 10 mins. Then run a knife around edge of the pan to loosen. Cool completely.
8
In a medium saucepan, whist together sugar and cornstarch. Stir in the pomegranate juice.
9
Bring the sauce to a boil. Then reduce the heat to medium & cook for about 5 min. Remove from heat & let cool completely.
10
Pour third of the pomegranate sauce & decorate with some pomegranate seeds, if desired.