Pomegranate Cheesecake
Inés Miselem
With a very creamy texture and delicate flavor, this cheesecake recipe is prepared as the traditional New York dessert known as New York cheesecake. The special thing about this step by step is that it is baked in a water bath, which gives it its characteristic consistency, but this version has a delicious pomegranate sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 1/2 cups cookies, ground
  • 3/4 cups butter, melted
  • 450 grams cream cheese
  • 220 grams sugar
  • 3 eggs
  • 1 1/2 cups whipping cream
  • 1 teaspoon vanilla essence
  • 1 1/2 cups pomegranate juice
  • 3/4 cups strawberry puree
  • 1/2 cups sugar
  • 2 tablespoons unflavored gelatin powder, hydrated and melted
  • 1 cup pomegranate
  • peppermint
Preparation
20 mins
40 mins
Medium
  • For the cheesecake base, mix the cookie and butter; Make a base in the mold and bake at 180 ° C for 10 minutes. Cool and reserve.
  • For the cheesecake, beat the cream cheese with the sugar, add the egg little by little until it is incorporated, add the cream and vanilla, add. Reservation.
  • To assemble the cheesecake, add the cheese mixture to the base you baked, until the mold (25 cm in diameter) is filled to three quarters. Bake at 180 ° C for 30 minutes in a water bath, uncovered. Rest and cool perfectly.
  • For the pomegranate sauce, heat the pomegranate juice, strawberry puree and sugar, mix and wait for it to boil, then add the grenetina and the pomegranate. Remove and cool.
  • Add the pomegranate coulis over the cheesecake (as shown in the video), cool for a few seconds. It serves.

Nutritional Information

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