Cooking Instructions
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Step 1
Melt
Unsalted Butter (110 g)
.
Step 2
Mix together
Graham Cracker Crumbs (210 g)
,
Ground Cinnamon (1 g)
and
Granulated Sugar (25 g)
. Add butter and mix well.
Step 3
Press the crust mixture into the bottom and sides of an ungreased 9-inch spring form pan, and refrigerate for 30 minutes.
Step 4
Preheat the oven to 300 degrees F (150 degrees C).
Step 5
In a large bowl, beat the
Cream Cheese (3 pckg)
until fluffy on medium speed. Slowly add in the
Sweetened Condensed Milk (1 can)
.
Step 6
Add in the juice from
Lemons (1 1/4)
,
Vanilla Extract (2 mL)
, and
Salt (1 pinch)
.
Step 7
Beat in the
Eggs (3)
one at a time and mix just until combined on low speed.
Step 8
Transfer the batter into the prepared crust. Bake for 45 to 50 minutes.
Step 9
Cool on a wire rack for 10 minutes.
Step 10
Carefully run a knife around edge of the pan to loosen; cool for another hour.
Step 11
In a medium saucepan, combine white
Granulated Sugar (150 g)
and sifted
Corn Starch (20 g)
. Stir in the
Pomegranate Juice (480 mL)
.
Step 12
Cook the sauce over medium heat, stirring constantly, until sauce begins to thicken. When the sauce coats the back of a wooden spoon, remove from heat and let cool.
Step 13
Once the cheesecake is completely cooled, remove springform sides of the pan. Pour 1/3 of the pomegranate sauce and refrigerate overnight, or at least 2 hours before serving. If desired, drizzle more sauce over the individual slices.
