Pomegranate cheesecake – the recipe from Cooks but good


Pomegranate cheesecake is a delicious dessert to prepare without cooking or using the oven. One of the lucky charm desserts to offer on the holiday table. Put a pomegranate on the table and it's immediately Christmas! Its sweet grains go wonderfully with this creamy cheese cake, an unusual but at the same time typical combination of cheese with fruit.
A magical cake and a very impressive dessert, simple to prepare, colorful and scenographic, creamy and delicious, which will surely surprise your guests.
A winter variant of the classic lemon cheesecake that is usually preferred during summer evenings. The pomegranate cheesecake is immediately striking for its intense red color given by this precious fruit. The wow effect of your guests is guaranteed!
It is made with the juice turning into a jelly. A creamy and delicate dessert, not only beautiful to look at but also delicious to eat: the sweetness of the pomegranate combines with the light acidity of the cheese, obtaining a perfect balance.
From October to January the pomegranate is easily found, with its beautiful color and its purple-red grains considered a super-food given their richness in antioxidants and vitamins. A real panacea for our health! Its grains are said to be a good omen, which is why it is never missing from the table, especially at Christmas and New Year. It is the ideal fruit not only for sweet and savory recipes but also for creating refined decorations for the table and home.

RECIPE

For the base

  • 200 g dry digestive biscuits
  • 80 g burro

For the cream

  • 500 g spreadable cheese Philadelphia
  • 240 g fresh cream
  • 125 g powdered sugar sieved
  • 1 sachet vanillin
  • 16 g gelatine

For the pomegranate jelly

  • 200 ml pomegranate juice fresh and unsweetened
  • 40 g powdered sugar
  • 4 g gelatine

It will also serve you

  • shelled seeds of 1 pomegranate to decorate

For the biscuit base

  • Using a food processor, blend the biscuits and crush them into powder.

  • After having crumbled them well, add the melted butter that you have melted in the microwave or in a bain-marie.

  • When the biscuit is well moistened, turn off the robot and create the base: use the cake stand or a flat plate as a support base. Line the internal edges of the mold with baking paper or acetate sheets. This will help prevent the cream from sticking to the edges.

  • Insert the crumbled biscuits trying to level the base as much as possible with the back of the spoon or a glass. Then place in the fridge to harden and in the meantime prepare the cream.

For the cream

  • Place the isinglass in a bowl with cold water so that it softens.

  • In a bowl or in a planetary mixer, begin to slowly mix the Philadelphia with the sugar and vanilla so as to mix all the ingredients and obtain a nice smooth mixture.

  • At this point, add the gelatine to the cream cheese: squeeze the gelatine from the water and dissolve it together with 3-4 tablespoons of slightly warm cream. Mix well, it should melt perfectly. Let it cool and add it to the cheese mixture.

  • When the cheese mixture is well blended, begin adding the cream little by little. Always keeping the planetary mixer active with the whisk, increase the speed slightly and let it work for a few minutes until you obtain a semi-whipped mixture.

  • Once the cream is ready, transfer it into the mold and level it well. If you want, you can also create mini portions: in this case slightly reduce the dose of gelatin.

  • At this point, place the cold cheesecake in the refrigerator to allow it to harden. It will take about 3 hours, preferably for a whole night.

To prepare the jelly

  • First, soak the gelatine in cold water to soften it. Place the pomegranate juice and sugar in a saucepan and bring to the boil.

  • Let it boil for a few minutes, then turn off and add the isinglass.

  • At this point the jelly is ready, let it cool and filter it through a fine mesh strainer.

  • Once the cheesecake has solidified, create the layer of pomegranate jelly by pouring it gently over the entire surface. Place in the refrigerator once again and wait for it to solidify. It will take at least 2 hours.

  • Our pomegranate cheesecake is ready! All that remains is to finish with the decoration and serve it. Remove the ring, remove the acetate sheets and decorate by scattering the shelled pomegranate seeds on the surface.

As a decoration you can replace the pomegranate jelly with a raspberry coulis or black cherries in syrup. Finally decorate with mixed berries.
For the Grout:
250 g fresh raspberries
50 g icing sugar
lemon juice: 1 tsp

As for isinglass, it can be replaced by agar agar.
One teaspoon of agar agar is approximately equivalent to 2 grams of isinglass. Both thickeners can be used for both sweet and savory preparations.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *