LOT OF 5 POMEGRANATE SEEDS
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Product information
POMEGRANATE CHEESE CAKE
Ingredients:
Crust
- Spring form cake pan, sprayed with cooking spray or greased with butter
- 3 cups graham crackers
- 1/4 cup brown sugar (you can use dark or light brown sugar)
- 1/2 cup melted unsalted butter
Filling
- 2-1/2 (8 ounce) packages cream cheese, softened several hours at room temperature
- 3/4 cup white sugar
- 3 tablespoons flour
- 1/4 cup milk (skim, almond or soy)
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon zest
- 4 eggs
Topping
- 2 cups pomegranate juice
- 1 cup white sugar
- 1 large strip fresh orange peel
- Fresh pomegranate seeds and fresh mint for garnish
Instructions:
1. For the topping, add all of the ingredients to a medium sized saucepan except for the pomegranate seeds. Bring the mixture to a boil and then reduce to medium-low heat. Continue to cook until the mixture has reduced and is thick. Once the syrup is done, remove the orange peel and store in the refrigerator until you are ready to use.
2. Preheat oven to 350 degrees F. In a food processor, add the graham crackers, melted butter and the sugar and process until everything is mixed very well. Empty the mixture into the cake pan, and with your hands, press down very firmly on the bottom and up the sides. Place the cake pan in the refrigerator and chill for 30 minutes to 1 hour.
3. In a large mixing bowl, add the softened cream cheese, sugar and the flour and mix on high until the mixture is smooth and creamy. Add the remaining ingredients for the filling and continue to mix until everything is incorporated.
4. Remove the cake pan from the refrigerator and add the filling. Bake the cheesecake at 350 degrees F for 20 minutes and then reduce the heat down to 250 degrees F and bake for an additional hour or until the center of the cheesecake is firm. Remove from the oven and allow cooling completely. Once cool, place in the refrigerator until you are ready to serve.
5. After cheesecake has cooled completely, remove the sides of the cake pan and place the cake on a serving platter. Spoon the syrup over the top of the cheesecake. Garnish with the fresh pomegranate seeds and fresh mint leaves. Serve immediately.
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