White Chocolate and Pomegranate Cheesecake is a delightful dessert that combines the creamy richness of cheesecake, the sweetness of white chocolate, and the refreshing tartness of pomegranate. This recipe is perfect for special occasions or whenever you want to treat yourself to a decadent dessert.
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:
- 16 oz (2 packages) cream cheese, softened
- 1 cup white chocolate chips, melted and cooled
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the Pomegranate Topping:
- 2 cups pomegranate seeds (from 2-3 pomegranates)
- 1/4 cup pomegranate juice
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
Instructions
For the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium-sized bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan, making sure it's evenly distributed.
- Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
For the Cheesecake Filling:
- In a double boiler or microwave, melt the white chocolate chips and allow them to cool to room temperature.
- In a large mixing bowl, beat the softened cream cheese until it's smooth and creamy.
- Add the granulated sugar and vanilla extract to the cream cheese and mix until well combined.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the melted white chocolate, sour cream, and heavy cream. Mix until the filling is smooth and creamy.
For the Pomegranate Topping:
- In a small saucepan, combine the pomegranate seeds, pomegranate juice, sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil. Remove from heat and let it cool.
Assembly and Baking:
- Pour the cheesecake filling over the baked and cooled crust.
- Spoon the cooled pomegranate topping over the cheesecake filling.
- Tap the pan gently on the counter to remove any air bubbles.
- Place the cheesecake in the preheated oven and bake for about 45-50 minutes, or until the edges are set, and the center is slightly jiggly.
- Turn off the oven and crack the oven door open, allowing the cheesecake to cool gradually for about an hour.
- Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to set completely.
- Before serving, you can garnish the cheesecake with more pomegranate seeds or a drizzle of melted white chocolate.
Enjoy your homemade White Chocolate and Pomegranate Cheesecake!
