Sweet Temptation can be found in this creamy cheesecake creatively enhanced with a topping of startling red color, and the sweet and tart flavor of the always captivating pomegranate.
Creamy Cheesecake with Pomegranate Topping (Recipe from the Pomegranate Council)
CRUST
1 cup graham cracker crumbs (about 9, 5 X 2.5 crackers)
2 tablespoons sugar
1/4 cup unsalted butter, softened
FILLING
2 8-ounce containers whipped cream cheese
3 large eggs
1/2 cup sugar
2 tablespoons Grand Marnier
1/2 teaspoon finely grated fresh orange zest
TOPPING
Seeds from 2 pomegranates
1/4 cup water
1/3 cup pomegranate juice
1 teaspoon unflavored gelatin
2 tablespoons sugar
Pre-heat
oven to 350’F. In a 9-1/2 inch springform pan place crust ingredients
and with fingers, blend until combined well. Press mixture evenly over
bottom and 3/4 inch up side of pan.
In
a large bowl with an electric mixer beat filling ingredients on high
speed until light and fluffy, about 5 minutes. Pour filling into crust
and bake in middle of oven 20 minutes, or until cheesecake is just set
in center. (Cake will continue to set as it cools.) Transfer cake in
pan to a rack and cool, about 3 hours.
Place
juice in a 1 cup liquid measure and add water. Sprinkle gelatin over
pomegranate juice and let stand 1 minute to soften gelatin. Remove the seeds from the pomegranates–set aside.
Transfer
gelatin mixture to a small saucepan. Add sugar and cook over moderate
heat, stirring, until sugar is dissolved. Pour mixture into a bowl and
set bowl in a larger bowl of ice and cold water, stirring mixture
gently until it is cold and slightly thickened but not set. Stir in
pomegranate seeds and spoon topping onto chilled cheesecake. Chill cake
until topping is set, about 1 hour. Remove side of pan and serve
chilled.
