Description
No Bake Pomegranate Cheesecake is a unique cheesecake recipe that can be enjoyed any time of the year. It makes a fantastic Christmas dessert!
Ingredients
Units
Scale
Biscuit Base
- 200g digestive biscuits
- 60g shelled pistachios
- 150g unsalted butter
Cheesecake Filling
- 750g cream cheese
- 10ml vanilla paste
- 90g icing sugar
- 60ml pomegranate molasses
- 435ml heavy (double) cream
Pomegranate Sauce Topping
- 500ml pomegranate juice
- 50g brown sugar
- 8g cornstarch
- 1/2 a pomegranate, arils (seeds) only
To Decorate
- 125ml heavy (double) cream
- 21g icing sugar
Instructions
- For the Biscuit Base: Place the digestive biscuits and the pistachios in your food processor and blitz into a crumb. While the food processor is still running, add the melted butter and allow it to combine, which should only take about 15 seconds, then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform ring around the outside, as I find this easier when removing the cheesecake at the end.
- Pour your crumb into the pan and flatten evenly - I use the bottom of a large glass. You can place it in the fridge for around 10 minutes to chill.
- Pomegranate cheesecake filling: In a bowl, beat the cream cheese and vanilla paste - I use a KitchenAid stand mixer on level 2 or 3 as I find this so much easier, until smooth.
- Add the icing sugar a bit at a time and continue to mix.
- Pour the pomegranate molasses and whisk until mixed through, then turn off.
- In a separate bowl, whisk the heavy (double) cream until you achieve soft peaks, and then fold the cream cheese mix and heavy (double) cream until the cream is fully incorporated.
- Remove the tin from the fridge and cover the whole base with the cheesecake filling, then gently drop the tin onto the kitchen counter 5 to 10 times to let any bubbles out.
- Place the cheesecake in the fridge for at least 6 hours, preferably overnight.
- Remove the cheesecake from the tin. Tip: I use a kitchen blowtorch to loosen the sides. Alternatively, I use a cloth dipped in hot water to complete the job.
- To make the sauce for decoration, place the pomegranate juice in a pot, place on the stove, and boil.
- Reduce heat and simmer until it reduces to 1 cup. This should take around 10 minutes.
- Mix the cornstarch and 2 tbsp water in a cup and then whisk into the sauce with the sugar until fully incorporated. Remove from the heat and allow to cool.
- To decorate: Whisk the icing sugar and heavy (double) cream together until you form soft peaks, then place into a piping bag.
- Pipe the cream around the edge of the cheesecake and then sprinkle over the pomegranate arils (seeds).
- Get your sauce a tablespoon at a time and pour the sauce over the top of the cheesecake; as you may see by the pictures, I went for my usual Jackson Pollock-inspired splashes, but feel free to decorate as you see fit.
- To serve - place the slice of your cheesecake on the plate and add some leftover cream and a couple of spoonfuls of the pomegranate sauce, then enjoy!!
- Prep Time: 30 minutes
- Chilling Time: 6 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chill
- Cuisine: Morrocan
Nutrition
- Serving Size:
- Calories: 573
- Sugar: 30 g
- Sodium: 389.6 mg
- Fat: 44.3 g
- Saturated Fat: 25.2 g
- Trans Fat: 0.4 g
- Carbohydrates: 39.9 g
- Fiber: 1.3 g
- Protein: 6.9 g
- Cholesterol: 115.7 mg