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Inés Miselem

Pomegranate Cheesecake

20 mins

40 mins

Half

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Inés Miselem

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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.

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Ingredients

6 portions

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Preparation

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.