This Baked Pomegranate Cheesecake is a dessert made with fresh pomegranates and has a pistachio crust.
- 225g roasted shelled pistachios
- 90g unsalted butter, melted
- 25g caster sugar
Pomegranate Cheesecake filling
- 900g cream cheese, room temperature
- 13g vanilla paste
- 100g granulated sugar
- 45g plain flour
- 375 ml pomegranate juice, room temperature
- 1 lemon, zest only
- 4 large eggs, room temperature
- 250ml heavy (double) cream
Pomegranate Sauce Decoration
- 500ml pomegranate juice
- 50g brown sugar
- 8g cornstarch
- 1/2 a pomegranate, arils (seeds) only
- 75g shelled pistachios, chopped
- 37 shelled pistachios, whole
- Preheat your oven to 220°C / 200°C fan / 430°F / gas mark 7
- For the Biscuit Base: Place the pistachios and caster sugar 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 stand mixer with the whisk attachment, mix the cream cheese and vanilla paste for a minute or two to loosen it up, and then, on a low speed, gradually add the sugar and flour. I add the sugar and flour a spoonful at a time and ensure each spoonful is fully incorporated before adding the next one.
- Once again, gradually add the pomegranate juice and the lemon zest. Once this is done (still on a low speed), add one egg at a time, waiting for each egg to be fully incorporated before adding the next.
- In a separate bowl, whisk the double cream until soft peaks are formed. Add the heavy (double) cream to the cream cheese mix, fold through, and then pour into the tin – place the tin in the oven for 15 minutes at the temperature stated above and then reduce the oven temperature to 110°C/90°C fan/210°F/gas mark -1.5 and bake for a further 30-35 minutes.
- Turn the oven off and leave the cheesecake to cool (while still in the oven) with the door slightly ajar for 2 hours.
- Once cooled, wrap the cheesecake (still in the tin) in foil and refrigerate overnight.
- Once chilled overnight, use a knife to run around the edges of the tin and carefully remove it from the tin.
- To make the sauce for decoration, place the pomegranate juice into a pot, put it on the stove, and bring it to a 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: brush the edge of the cheesecake with some of the pomegranate sauce and then press the chopped pistachios onto the side of the cheesecake.
- Over the top sprinkle the whole pistachios and pomegranate arils (seeds) and then pour some of the sauce over the top anyway you see fit. I let my inner Jackson Pollock out when doing this.
- You can use the leftover sauce with the portioned pieces of cheesecake and enjoy.
To portion the cheesecake, I put the knife into boiled water, giving me a much cleaner slice each time.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: Morrocan
Keywords: baked pomegranate cheesecake, pomegranate cheesecake, no bake pomegranate cheesecake, pomegranate dessert, pomegranate recipe, pomegranate dessert, pomegranate recipe