Description
Silky pomegranate cheesecake whispers Mediterranean elegance with its crimson-jeweled surface and rich cream cheese foundation. Creamy layers and tangy fruit create a dessert experience that welcomes sweet memories and delightful indulgence.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces) packages cream cheese, softened
- 3 large eggs
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup pomegranate juice
Sweeteners and Flavorings:
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Additional Ingredients:
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 1/2 cup pomegranate seeds
- 1/4 cup pomegranate juice
Instructions
- Craft the foundation by blending graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture firmly into a greased 9-inch springform pan, creating an even base. Bake at 325F (160C) for 8-10 minutes, then allow to cool completely.
- In a large mixing bowl, whip softened cream cheese and sugar until achieving a silky, lump-free consistency. Incorporate vanilla and sour cream, mixing thoroughly. Add eggs individually, ensuring each is fully integrated before adding the next. Gently fold in flour and pomegranate juice until the mixture becomes uniform.
- Delicately introduce pomegranate seeds into the cheesecake batter, distributing them evenly throughout the mixture. Transfer the filling into the prepared crust, smoothing the surface with a spatula to eliminate any air pockets.
- Position the cheesecake in the preheated oven and bake for 55-65 minutes. The edges should appear set while the center maintains a slight jiggle. Once baking completes, turn off the oven and allow the cheesecake to rest inside for one hour.
- Remove from the oven and transfer to the refrigerator. Chill for a minimum of 4 hours or ideally overnight to ensure complete setting and optimal texture.
- For an optional luxurious topping, combine pomegranate juice, sugar, and lemon juice in a saucepan. Simmer and reduce the mixture by half, approximately 10 minutes. Cool the sauce before elegantly drizzling over the chilled cheesecake.
Notes
- Choose full-fat cream cheese for the richest, most luxurious texture that creates a smooth, creamy cheesecake base.
- Prevent cracks by avoiding overmixing the eggs and baking the cheesecake in a water bath for even, gentle heat distribution.
- Remove pomegranate seeds carefully to prevent bitter white membrane from affecting the delicate flavor of the dessert.
- Substitute graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg