Рецепт 

Для Основы

1 ½ ст шоколадная крошка 

 5-6 ст л топленое масло ( если печенья с кремом , масло не надо)

Начинка 

650-680 г сливочный сыр 

1 ½ ст сахарной пудры 

1 ст (250мл) жирных сливок

Ванилин 

1 ст л лимонный сок ( по желанию)

⅓ ст гранатовые зерна 

Желатин 

80-90 г порошок ароматного желатина (желательно красного цвета)

1 ½ ст воды (или сока)

Pomegranate Cheesecake

My favorite Pomegranate Cheesecake: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. So be prepared to absorb some delicious calories and check out my recipe for no bake pomegranate cheesecake.

Ingredients

For the crust

1 1/2 cups of chocolate cookie crumbs (I use Oreo but any chocolate cookie will work)

6 tbs melted unsalted butter

For the filling

3 packs (8oz /226 grams each) cream cheese, at room temperature

1 1/2 cups sifted confectioners sugar

1 tsp vanilla extract

3/4 cup of full fat heavy whipping cream

1/3 cup pomegranate seeds

For the top layer

1/2 cup Pom juice (or any pomegranate juice)

1 cup of any other red juice ( could be raspberry,cranberry ,grape or any mixed juice cocktail )

1 medium pack (3oz) raspberry flavored jello

1 cup of pomegranate seeds

You will also need an 8″ spring form cake pan,greased with cooking spray

Directions

To make the crust

Place the cookies into food processor and pulse until fine crumbs formed

Add the melted butter and mix to incorporate

Pour the ready mixture into the cake pan

Using a measuring cup or your fingertips press the cookie crumbs to the pan firmly

Place in the fridge while you work on the filling

To make the filling

In a mixing bowl beat the cream cheese ,confectioners sugar and vanilla extract

Beat on low-medium speed 3-4 minutes or until cream, without any sugar lamps

Start adding the whipping cream very slowly

Mix on low speed 1-3 minutes,then increase the speed and mix another 1-2 minutes

Pour half of the mixture in the pan,sprinkle 1/3 cup pomegranates and pour the rest

Use an offset spatula to make the cake as flat as possible

Decorate with the remaining 1 cup of pomegranate seeds and place in the fridge

To make the jello layer

In a saucepan heat the 1/2 cup of Pom juice

As it boils, add the jello mix and stir until completely dissolved

Remove from heat and add the remaining 1 cup of cold juice

Stir and let it cool down to room temperature

Using a regular tablespoon , pour the cooled jello-juice mixture on the cake until all used

Place in the fridge at least 8 hours to get firm

Use a warm knife to slice

Enjoy Your Pomegranate Cheesecake !