You’ll love this rich and creamy pomegranate cheesecake with a delicious pomegranate sauce. No water bath is required, and it’s perfect for making in advance!
1
In a medium bowl, mix together graham cracker crumbs, sugar and cinnamon. Add melted butter and mix well.
2
Press onto the bottom and 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. Add condensed milk.
4
Continue mixing until well combined. Add the eggs, lemon juice, vanilla extract and salt and mix until just combined.
5
Pour the cheesecake batter into the prepared crust. Bake for 45 to 50 minutes.
6
Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen. Cool completely.
7
In a saucepan, whist together sugar and cornstarch. Stir in the pomegranate juice.
8
Bring the sauce to a boil over medium-high heat, stirring frequently. Then reduce the heat to medium and cook for about 5 minutes.
9
Remove springform sides of the pan and place the cheesecake on a serving platter. Pour third of the pomegranate sauce.
10
Decorate with pomegranate seeds. Serve the cheesecake with the remaining sauce on the side.