Pomegranate Cheesecake

 

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1 1/2 cups graham cracker crumbs 1/4 cup melted butter 1/2 cup water 1 (1/4 ounce) package unflavored gelatine 24 ounces cream cheese, at room temperature 3/4 cup granulated sugar 1 teaspoon vanilla extract 2 pomegranates 1 cup heavy cream

The Directions

Serves 10

Preheat oven to 375 degrees F.

Combine cracker crumbs thoroughly with melted butter, and press into the bottom and up 1 inch on the sides of a 9-inch springform pan. Bake for 10 minutes. Cool completely.

Place the water in a small saucepan and sprinkle the gelatine over the water. Let set for 5 minutes, then heat, stirring until gelatine has dissolved fully. Set aside to cool.

Mix the cream cheese, sugar and vanilla extract until fluffy. Mix in gelatine; set aside.

Remove seeds from pomegranates.

Whip the cream until stiff. Gently but completely mix cream cheese and 1/2 cup pomegranate seeds into the whipped cream. Spoon into prepared, cooled crust. Smooth out the top. Refrigerate for 2 hours or until set.

Store remaining pomegranate seeds, covered, in the refrigerator.

To serve, remove cheesecake from pan. Top with remaining pomegranate seeds.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.