I love pomegranates and I love cheesecake. Let’s put the two together!
When my favorite pomegranates are in season, many delicious things can happen in the kitchen. Love using them in my salads, tarts, sauces …This decadent dessert may be one of the best ways to use those beautiful bright colored juicy seeds.
The taste of sweet and sour pomegranates blends with light and creamy cheesecake filling so perfectly, that you can hardly resist to eat only one slice.
Well, today I wanted to share with you this beautiful cheesecake with pomegranate sauce. You will love this cheesecake for its creamy, smooth texture paired with not too sweet, yet delicious pomegranate sauce.
I’ve always loved pomegranates. Now I really love them. Who knew that pomegranates and cheesecake were meant to be together? So be prepared to absorb some delicious calories and check out my recipe for no bake pomegranate cheesecake.
- 2 1/2 cups graham crumbs
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon
- 1/2 cup 115gm unsalted butter, melted
FOR POMEGRANATE SAUCE:
- ¾ cups 150gm sugar
- 3 tablespoons cornstarch sifted
- 2 cups 480ml pomegranate juice
- Mix together graham cracker crumbs, sugar and cinnamon in a small bowl. Add butter and mix well. Press onto the bottom and sides of an ungreased 9-inch spring form pan. Refrigerate for 30 minutes.
- Making cheesecake filling:
Take heavy cream in a bowl. Make sure it is chilled.
- Whip it till you get a stiff peak. keep it aside.
- Blend paneer and thick yoghurt and sugar in the blender till smooth. Remove it to a bowl. Add whipped cream. fold it in.
- Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
- Let it chill for 6-7 hours or overnight in the fridge.
- In a medium saucepan, combine sugar and cornstarch. Stir in the pomegranate juice. Cook the sauce over medium heat, stirring constantly, until sauce begins to thicken. When the sauce thickens enough to coat the back of a wooden spoon, remove from heat and let cool.
- Once the cheesecake is completely cooled, remove springform sides of the pan. Pour 1/3 of the pomegranate sauce and decorate with some pomegranate seeds, if desired.
- Refrigerate overnight, or at least 2 hours before serving. Serve with the remaining pomegranate sauce on the side.