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baked Pomegranate cheesecake slice.

Baked Pomegranate Cheesecake

  • Author: Michelle Minnaar
  • Total Time: 1 hour 30 minutes
  • Yield: 12 portions 1x
  • Diet: Vegetarian


This Baked Pomegranate Cheesecake is a dessert made with fresh pomegranates and has a pistachio crust.


Units Scale

Pistachio base

  • 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


  1. Preheat your oven to 220°C / 200°C fan / 430°F / gas mark 7
  2. For the Biscuit Base: Place the pistachios and caster sugar in your food processor and blitz into a crumb.
  3. 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.
  4. 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.
  5. Pour your crumb into the pan and flatten evenly - I use the bottom of a large glass.
  6. You can place it in the fridge for around 10 minutes to chill.
  7. 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.
  8. 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.
  9. 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.
  10. Turn the oven off and leave the cheesecake to cool (while still in the oven) with the door slightly ajar for 2 hours.
  11. Once cooled, wrap the cheesecake (still in the tin) in foil and refrigerate overnight.
  12. Once chilled overnight, use a knife to run around the edges of the tin and carefully remove it from the tin.
  13. To make the sauce for decoration, place the pomegranate juice into a pot, put it on the stove, and bring it to a boil.
  14. Reduce heat and simmer until it reduces to 1 cup. This should take around 10 minutes.
  15. 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.
  16. 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.
  17. 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.
  18. 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

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