Unsalted Butter (1/2 cup)
Graham Cracker Crumbs (2 1/2 cups)
Ground Cinnamon (1/2 tsp)
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
La Lechera® Sweetened Condensed Milk (1 can)
Add in the juice from
Lemons (1 1/4)
Vanilla Extract (1/2 tsp)
Salt (1 pinch)
Beat in the
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.
Carefully run a knife around edge of the pan to loosen; cool for another hour.
In a medium saucepan, combine white
Granulated Sugar (3/4 cup)
Corn Starch (3 Tbsp)
. Stir in the
Pomegranate Juice (2 cups)
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.
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.