Name: Pomegranate Cheesecake
Prep time: 65 min
Cook time: 45 min
Yield: 6
Cuisine: Internacional
Ingredients: 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.