Pomegranate Cheesecake Recipe

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Pomegranate Cheesecake
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Ingredients
13
Count
Nutrition
1713
Calories
Total time
100
Minutes
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Ingredients:

  • 2 (5 1/3 oz) packages walker's original shortbread
  • 1 1/2 cups sugar
  • 2 tsp vanilla bean paste (i like the paste better) or 2 tsp extract (i like the paste better)
  • 3 large eggs
  • 2 large egg yolks
  • 3 tbsp pomegranate juice, concentrate (or, you can use 2 tbsp pomegranate molasses)
  • 2 tbsp pomegranates , spread (baktat brand) or 2 tbsp pomegranate
  • 1 large pomegranate , seeds of

Directions:

  1. Preheat oven to 375 degrees F.
  2. Using a food processor, grind up the shortbread, almonds and ground cardamom into fine crumbs.
  3. Pour into a bowl, drizzle with melted butter and toss together with a fork until they are evenly blended.
  4. Press this mixture firmly into the bottom and partly up the sides of a ten inch springform pan, and bake on the bottom rack of the oven for fifteen minutes. (Bake for ten minutes if you have a convection oven.).
  5. Remove from oven and cool completely.
  6. Turn oven down to 300 degrees, and place a roasting pan or baking pan full of water into the bottom rack. (This creates a moist environment in the oven and helps keep the top of the cheesecake from drying out and cracking or becoming rubbery.).
  7. Beat together the cheese, sugar and vanilla until well blended and light and fluffy on high speed. Beat for two minutes. Scrape down bowl and beat for another thirty seconds.
  8. Whisk together eggs and egg yolks and add to mixture with the pomegranate juice concentrate or pomegranate molasses. Beat on medium speed for about one minute to combine thoroughly. Scrape down bowl and beat for thirty more seconds.
  9. Pour filling into pan, and place on the center oven rack. Bake for one hour and fifteen minutes (50 minutes if you have a convection oven) until the cake appears golden and set. A tester inserted into the center should come out looking dry.
  10. Cool the cake in the pan on a wire rack until it comes to room temperature, then cover and refrigerate for eight hours.
  11. To serve, remove from refrigerator and wipe down the outside of the springform pan with a towel dampened with very hot water. Dip a table knife or icing spatula in hot water, wipe it dry and run it around the interior edge of the pan, loosening the sides of the cake. Unlock the spring, and remove the side of the pan.
  12. Blend together the juice concentrate and pomegranate spread with a whisk. Pour over the top of the cake, making certain to drizzle some of it artfully over the sides in decorative rivulets.
  13. Sprinkle the top of the cake thickly with pomegranate seeds, until it resembles a geode encrusted with garnet crystals.
  14. Serve on plates upon which pools of the pomegranate syrup have been poured, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1712.84 Kcal (7171 kJ)
Calories from fat 1302.29 Kcal
% Daily Value*
Total Fat 144.7g 223%
Cholesterol 652.43mg 217%
Sodium 1190.67mg 50%
Potassium 866.11mg 18%
Total Carbs 79.24g 26%
Sugars 69.21g 277%
Dietary Fiber 3.91g 16%
Protein 32.14g 64%
Vitamin C 7.4mg 12%
Vitamin A 0.2mg 7%
Iron 1.6mg 9%
Calcium 407.1mg 41%
Amount Per 100 g
Calories 293.41 Kcal (1228 kJ)
Calories from fat 223.08 Kcal
% Daily Value*
Total Fat 24.79g 223%
Cholesterol 111.76mg 217%
Sodium 203.96mg 50%
Potassium 148.36mg 18%
Total Carbs 13.57g 26%
Sugars 11.86g 277%
Dietary Fiber 0.67g 16%
Protein 5.51g 64%
Vitamin C 1.3mg 12%
Iron 0.3mg 9%
Calcium 69.7mg 41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45.5
    Points
  • 48
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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