Creamy
Cheesecake with Pomegranate Topping
Recipe Courtesy of
the Pomegranate Council
Crust Ingredients:
1 cup Graham Cracker (crumbs (about 9, 5 X 2.5 crackers)
2 tbls. Sugar
1/4 cup Butter (unsalted, softened)
Filling
Ingredients:
2 - 8 oz. containers Whipped Cream Cheese
3 lg. Eggs
1/2 cup Sugar
2 tbls. Grand Marnier
1/2 tspn. Fresh Orange Zest (finely grated)
Topping
Ingredients:
Seeds from 2 Pomegranates
1/4 cup Water
1/3 cup Pomegranate Juice
1 tspn. Unflavored Gelatin
2 tbls. Sugar
Procedure:
1. Pre-heat oven to 350'F. In a 9-1/2 inch springform
pan place crust ingredients and with fingers, blend until combined
well. Press mixture evenly over bottom and 3/4 inch up side of pan.
2.
In a large bowl with an electric mixer beat filling ingredients
on high speed until light and fluffy, about 5 minutes. Pour filling
into crust and bake in middle of oven 20 minutes, or until cheesecake
is just set in center. (Cake will continue to set as it cools.)
Transfer cake in pan to a rack and cool, about 3 hours.
3.
Place juice in a 1 cup liquid measure and add water. Sprinkle gelatin
over pomegranate juice and let stand 1 minute to soften gelatin.
Follow the 3-STEP NO-MESS PROCESS to remove the seeds from the pomegranates.
4.
Transfer gelatin mixture to a small saucepan. Add sugar and cook
over moderate heat, stirring, until sugar is dissolved. Pour mixture
into a bowl and set bowl in a larger bowl of ice and cold water,
stirring mixture gently until it is cold and slightly thickend but
not set. Stir in pomegranate seeds and spoon topping onto chilled
cheesecake. Chill cake until topping is set, about 1 hour. Remove
side of pan and serve chilled.
Pomegranate Council
670 West Napa Street, Suite D
Sonoma, CA 95476
(707) 938-8400
www.pomegranates.org
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