Pomegranate Cheesecake

Inés Miselem
With a very creamy texture and delicate flavor, this cheesecake recipe is prepared like the traditional New York dessert known as New York cheesecake. What makes this step-by-step special is that it is baked in a water bath, which gives it its characteristic consistency, but this version is topped with 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; create a base in the mold and bake at 180 °C for 10 minutes. Cool and set aside.
  • For the cheesecake, beat the cream cheese with the sugar, add the egg gradually until incorporated, add the cream and vanilla, and mix well. Set aside.
  • To assemble the cheesecake, add the cheese mixture to the baked base until the mold (25 cm in diameter) is three-quarters full. Bake at 180 °C for 30 minutes in a water bath, uncovered. Let it rest and cool completely.
  • For the pomegranate sauce, heat the pomegranate juice, strawberry puree, and sugar, mix and wait for it to boil, then add the gelatin and pomegranate. Remove and cool.
  • Add the pomegranate coulis over the cheesecake (as shown in the video), and chill for a few seconds. Serve.

Nutritional Information

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