This baked pomegranate cheesecake is everything a cheesecake should be! A rich, crumbly, buttery biscuit base, a creamy, fruity filling with just the right balance, and luscious fruit to decorate the top.
Whether you’re a cheesecake expert or a complete newbie, this simple recipe is a great way to bake a delicious dessert to please the whole family.
Products you need for this recipe
There are a few key items you’ll need for this cheesecake recipe:
- 23cm (9 inch) spring form pan – a springform pan is a cheesecake maker’s best friend
- Food processor – a must-have appliance to keep around the kitchen
- Stand mixer – another essential item for any budding baker
- Mixing bowl – a quality mixing bowl is an absolute must
- Sharp knife – slicing up your cheesecake requires a sharp knife to get clean slices
- Roasted shelled pistachios – this cheesecake is a little different to the average, as I use pistachios rather than biscuits
- Vanilla paste – vanilla is so important to bring some depth to the flavour of the cream cheese mixture. You can also use vanilla extract
- Pomegranate juice – you can of course make your own, but this stuff is delicious!
Baked pomegranate cheesecake recipe
Few things are as delicious as a proper baked cheesecake! This one, in particular, is exciting. It’s slightly different to most fruit-based cheesecake recipes.
It all starts with the base. For this recipe, I’ve gone for a pistachio crust. There’s something about the nutty flavour that works well with the pomegranate. It’s an absolute winner and different from a standard crust.
The roasted pistachios are blended with butter to make a luscious, buttery base.
The filling is smooth and creamy, with a blend of cream cheese, double cream, lemon zest (not lemon juice), and pomegranate juice. It tastes like a dream!
On top the pomegranate sauce tops it all off.
No baked or baked… that is the question
So, which is better… baked or no baked recipes? Well, it depends on what you want out of a cheesecake.
Baked cheesecakes are the traditional way to go. Baked cheesecake recipes use eggs to set the filling. So, you end up with a more solid cheesecake with a rich taste.
No bake recipes set in the fridge, and don’t use eggs. They don’t hold together quite as well as a baked cheesecake. Still, they taste great and are quicker and less hassle to make.
Also, there’s no oven involved – a big plus if you’re making it in the middle of summer.
If you want to make a pomegranate cheesecake but don’t want to use an oven, you can try my no-bake pomegranate cheesecake.
What kind of pan should you use to make a cheesecake?
The best pan to use to make this recipe is a 9 inch (23cm) spring form pan. You can unclasp the side and remove the bottom with this type of pan. This helps the cheesecake stay together when removed from the pan.
How do you deseed a pomegranate?
It’s the thing that seems to put people off eating them. Yet, deseeding a pomegranate is easy when you know how.
First, slice the pomegranate in half. Then, hold the pomegranate, one half at a time, over a bowl, open side down. Using a wooden spoon, give the back of the pomegranate half a good wack. The arils, or seeds, should start to fall out.
Repeat until all the seeds have been removed.
How do you make pomegranate sauce?
The thick, syrupy pomegranate sauce is the big show-stopping decoration on this cake. It’s sweet and tart, with a fantastic fruity flavor that tingles the taste buds.
It’s easy to make. It involves bringing pomegranate juice to a boil, reducing it to a simmer, and adding cornstarch and sugar.
Can you make your own pomegranate juice?
If you don’t want to use a bottle of pomegranate juice from a store, you can easily make your own.
You must add pomegranate seeds into a blender, pulse a few times, and then strain into a container. Use the back of a spoon to push the pulp through and get as much juice through the strainer as possible.
Is this cheesecake gluten-free?
The only ingredient that contains gluten is the plain flour in the filling. To make this recipe gluten-free, replace plain flour with arrowroot or a similar alternative to arrowroot.
How to decorate this pomegranate pistachio cheesecake
Decorating cakes like this is a chance to release your inner Jackson Pollack. Go nuts(!) with the pistachios and with drizzle upon drizzle of pomegranate sauce.
I also like to stud the side of the cake with pistachios. This gives it that extra classy look.
Tips for the perfect pomegranate cheesecake
Don’t overbeat the batter. This will cause too much air to get into the batter, giving you all sorts of problems later.
Don’t overdo it
Don’t over-bake the cake. The outside should be firm, but there should still be a wobble when gently shaking it.
Make sure you follow the timings and temperatures. Slowing down the cooking helps to cook it to perfection.
Play it cool
Allow the cheesecake to cool in the oven. This gentle cooking/cooling process is going to make all the difference.
A little slice of heaven
Want a clever little tip to get the perfect slice? You must submerge the knife in boiled water for a few seconds before you slice your cake. It will cut through easily, giving you a clean slice.
More fruity cheesecake recipes
If this delicious baked pomegranate cheesecake has got you in the mood for more creamy, fruity goodness, check these recipes out:
- No-Bake Lemon cheesecake
- Baked limoncello cheesecake
- Pineapple cheesecake
- Banoffee cheesecake
- Fruits of the forest cheesecake
More pomegranate recipes
Can’t get enough of this delicious fruit? Here are more pomegranate recipes for extra inspiration:
- Pomegranate salsa
- Pomegranate and cumin chicken
- Pomegranate couscous salad
- Pomegranate & mint smoothie
- Blood orange, radicchio & pomegranate salad