Pomegranate Topped Cheese Cake |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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My own recipe using pomegranates for flavor and color and to decorate my cheesecake. Use any cheesecake recipe you desire, the emphasis is on the pomegranates! If you don't want to use fresh fruit, buy bottled pomegranate juice but decorate with seeds from one fresh fruit Pomegranates add gorgeous color and tropical flavor for your cakes and desserts Blanchmange simply means a corstarch thickened cream or pudding Ingredients:
1, 8 inch prepared favorite cheesecake recipe |
3 pomegranates |
sugar to taste |
cornstarch about 1 tbs |
cream to thicken as needed, start with 1/4 cup |
1 pat of butter |
Directions:
1. Remove seeds and squeeze juice from the pomegranates.
2. Reserve pomegranate seeds from one of the fruits and set aside
3. Place any juice and the seeds ( from other 2 pomegrantes ) in a food processor and process to chop
4. Drain juice and seeds and press in collander to extract as much juice as possible
5. Discard chopped seeds
6. In a small saucepot, place all the reserved juice and sweeten if desired with some sugar to taste
7. Combine cream and cornstarch to dissove cornstarch add to juice in pan.
8. Cook and stir over medium heat until thickened like a light textured pudding, don't overcook and make too thick since mixture will thicken some upon cooling.
9. Add additional liquid ( cream or juice ) if needed to get the thickeness and texture you desire
10. Remove from heat, stir in 1 pat of butter , blend well and cool
11. Cover and chill.
12. Stir before spreading over top of cheese cake, using as much or as little as you want.
13. Mousee makes about 1 heaping cup
14. decorate cheesecake with the reserved seeds
15. Note: instead of adding cream, one can use more pomegranate juice- either using more fresh fruit or simply buy a small bottle of the pomegranite juice
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