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Pomegranate Cheesecake

Creamy, smooth cheesecake with not too sweet, yet delicious pomegranate sauce.

Total Time

4hr 25min

3.5

4 Ratings

Author: Sweet and Savory by Shinee

Servings:

Ingredients

•

3/4 cup

Granulated Sugar

Crust

•

2 1/2 cups

Graham Cracker Crumbs

•

2 Tbsp

Granulated Sugar

•

1/2 cup

Unsalted Butter

•

1/2 tsp

Ground Cinnamon

Filling

•

1 can
(14 oz)

Sweetened Condensed Milk

•

3 pckg
(8 oz)

Cream Cheese

•

1/4 cup

Lemon Juice

•

1/2 tsp

Vanilla Extract

•

Large Eggs , room temperature

Pomegranate Sauce

•

2 cups

Pomegranate Juice

•

3 Tbsp

Corn Starch

•

1 pinch

Salt

Cooking Instructions

Melt Unsalted Butter (1/2 cup) .

Mix together Graham Cracker Crumbs (2 1/2 cups) , Ground Cinnamon (1/2 tsp) and Granulated Sugar (2 Tbsp) . Add butter and mix well.

Press the crust mixture into the bottom and sides of an ungreased 9-inch spring form pan, and refrigerate for 30 minutes.

Preheat the oven to 300 degrees F (150 degrees C).

In a large bowl, beat the Cream Cheese (3 pckg) until fluffy on medium speed. Slowly add in the Sweetened Condensed Milk (1 can) .

Add in Lemon Juice (1/4 cup) , Vanilla Extract (1/2 tsp) , and Salt (1 pinch) .

Beat in the Eggs (3) one at a time and mix just until combined on low speed.

Transfer the batter into the prepared crust. Bake for 45 to 50 minutes.

Cool on a wire rack for 10 minutes.

10.

Carefully run a knife around edge of the pan to loosen; cool for another hour.

11.

In a medium saucepan, combine white Granulated Sugar (3/4 cup) and sifted Corn Starch (3 Tbsp) . Stir in the Pomegranate Juice (2 cups) .

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.

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.

Nutrition Per Serving

CALORIES

825

FAT

49.4 g

PROTEIN

13.2 g

CARBS

84.6 g