Sweet Cheesecake Recipes

Pomegranate Cheesecake

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Yield: 10 servings

Ingredients

  • 1 1/2 cups Graham cracker crumbs
  • 1/4 cup melted butter
  • 1/2 cup water
  • 1 (1/4 ounce) envelope unflavored gelatine
  • 24 ounces cream cheese (room temperature)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 pomegranates
  • 1 cup heavy cream

Instructions

  1. Heat oven to 375 degrees F.
  2. Combine cracker crumbs thoroughly with melted butter, and press into the bottom and up 1 inch on the sides of a 9 inch springform pan. Bake for 10 minutes. Cool completely.
  3. Place the water in a small saucepan and sprinkle the gelatine over the water. Let set for 5 minutes, then heat, stirring until gelatine has dissolved fully. Set aside to cool.
  4. Mix the cream cheese, sugar and vanilla extract until fluffy. Mix in gelatine; set aside.
  5. Remove seeds from pomegranates.
  6. Whip the cream until stiff. Gently but completely mix cream cheese and 1/2 cup pomegranate seeds into the whipped cream. Spoon into prepared, cooled crust. Smooth out the top. Refrigerate for 2 hours or until set.
  7. Store remaining pomegranate seeds, covered, in the refrigerator.
  8. To serve, remove cheesecake from pan. Top with remaining pomegranate seeds.


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