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Creamy Cheesecake with Pomegranate Topping

Thursday, 10 December 2009


Cool the heat from your chile-spiked dish with a slice of this rich cheesecake. Fresh pomegranates in the topping make this a beautiful, unforgettable dessert. Recipe courtesy of Pomegranates.org, where you’ll find many more recipes featuring pomegranates.


At a glance
Cooking Method

1 cup graham cracker crumbs (about 9, 5 X 2.5 crackers)
2 tablespoons sugar
1/4 cup unsalted butter, softened

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


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 degrees F. In a 9-1/2 inch springform pan, place crust ingredients and with fingers, blend 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.

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.

Heat scale: mild


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