Pomegranate White Chocolate Cheesecake Recipes

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
• Pour pomegranate sauce over cheesecake just before serving; sprinkle with pomegranate seeds.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Wrap 3 layers of foil around the outside of a 9-inch-diameter springform pan with 3-inch-high sides. Butter the pan.
• Combine the graham crackers, sugar and salt in a food processor and pulse until crumbly. Add the butter and pulse until moistened. Press the crumb mixture evenly onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake just until golden brown, about 15 minutes. Let cool completely.
• Reduce the oven temperature to 325 degrees F.
• For the filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy. Add the sugar and vanilla and beat until combined. Add the eggs 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth, about 35 seconds. Pour the filling into the cooled crust.
• Set the cheesecake in a large baking pan. Add enough hot water to the baking pan to come 1 inch up the sides of the cheesecake pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour. Let cool at room temperature for 2 hours. Cover loosely with plastic wrap and refrigerate until completely cooled, preferably overnight or for at least 6 hours.
• For the pomegranate sauce: Combine the pomegranate juice and sugar in a saucepan and cook over high heat until reduced to 1/2 cup, about 15 minutes. Let cool. Add the pomegranate seeds and mix to combine.
• Pour the pomegranate sauce on top of the cooled cheesecake and serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Melt the butter in a pan or microwave. Very finely crush the biscuits together, stir with the butter, then press very firmly into the base of a 20cm round loosebottomed cake tin. Bake for 6 mins. Cool, then wipe around the inside of the tin with a little oil on kitchen paper.
• Soak the gelatine in water while you make the filling. Tip the chocolate into a bowl over a pan of simmering water, then add the milk. Gently heat until melted, then stir together. Squeeze the gelatine dry, add to the chocolate mixture and stir to dissolve.
• Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.
• Stir the chocolate and ricotta mixtures together, then gently fold in the egg whites. Carefully pour onto the cooled biscuit base. Cover the tin with cling film, then chill until firm, preferably overnight.
• To decorate, very generously top the cheesecake with the white chocolate curls, then remove from the tin, scatter with the pomegranate seeds and dust all over with icing sugar, if you like.

Steps:

• Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crust.
• Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
• Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crust.
• Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
• Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.