Pomegranate Cheesecake

Mara Alpizar
Don't miss the chance to try a sweet and creamy dessert and bake this pomegranate cheesecake, as it is the perfect recipe to take advantage of pomegranate, a seasonal fruit that is also rich in antioxidants.See more cheesecakes
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups vanilla cookies, crushed, for the crust
  • 1/4 cups sugar, for the crust
  • 1 tablespoon cinnamon powder, for the crust
  • 1/2 cups butter, melted, for the crust
  • 250 grams Chihuahua cheese, for the filling
  • 1 can condensed milk
  • 4 eggs
  • 1 can evaporated milk
  • 1 tablespoon vanilla essence
  • 2 cups pomegranate
  • 1/4 cups sugar
  • 1 lemon, zest
  • 2 tablespoons cornstarch, soaked
  • pomegranate
Preparation
20 mins
45 mins
Low
  • Combine the crushed cookie, sugar, ground cinnamon, and melted butter in a bowl and mix until integrated. Transfer to a pie mold and compact with a spoon. Set aside.
  • Blend the Chihuahua cheese, condensed milk, evaporated milk, egg, and vanilla until you achieve a homogeneous mixture. Pour over the cookie crust and bake at 180 °C for 40 minutes.
  • Cook the pomegranate, sugar, lemon zest, and cornstarch in a pan over low heat for 5 minutes or until you achieve a jam-like consistency. Let it cool.
  • Pour the pomegranate jam over the cheesecake and decorate with fresh pomegranate.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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