Cheesecake With Pomegranate Sauce Recipe

6 minutes read

Cheesecake with Pomegranate Sauce is a delicious dessert that combines the creamy richness of cheesecake with the vibrant and tangy flavors of pomegranate. This recipe typically consists of a graham cracker or cookie crust, a smooth and velvety cream cheese filling, and a luscious pomegranate sauce drizzled over the top.

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 ounces (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream

For the Pomegranate Sauce:

  • 2 cups pomegranate juice (freshly squeezed or store-bought)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a medium-sized bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until the crumbs are evenly coated.
  3. Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan to create the crust. Use the back of a spoon or the bottom of a glass to press it down firmly.
  4. In a large mixing bowl, beat the cream cheese until it's smooth and creamy.
  5. Add 1 cup of sugar and the vanilla extract to the cream cheese. Mix until well combined.
  6. Add the eggs one at a time, mixing well after each addition.
  7. Stir in the sour cream and make sure the filling is smooth and well-mixed.
  8. Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
  9. Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the edges are set but the center is slightly jiggly.
  10. Turn off the oven and crack the oven door. Let the cheesecake cool slowly for about an hour in the oven.
  11. Once it has cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.

For the Pomegranate Sauce:

  1. In a small saucepan, combine the pomegranate juice and 1/2 cup of sugar. Heat over medium heat, stirring until the sugar is dissolved.
  2. In a separate small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry.
  3. Stir the slurry into the pomegranate mixture in the saucepan. Cook over medium heat, stirring constantly until the sauce thickens, which should take about 5-7 minutes.
  4. Remove the pomegranate sauce from heat and allow it to cool to room temperature.

Assembling:

  1. Once the cheesecake is fully set and chilled, remove it from the springform pan.
  2. Pour the pomegranate sauce over the top of the cheesecake, allowing it to drizzle down the sides.
  3. Slice and serve your cheesecake with a generous drizzle of pomegranate sauce on each piece.

Enjoy your homemade cheesecake with pomegranate sauce! It's a delightful combination of creamy and tangy flavors that's perfect for any special occasion or a sweet treat any day of the week.

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