Ingredients
Crust:
1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 teaspoon pomegranate juice
2/3 cup chopped almonds
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
6 teaspoons fresh pomegranate juice
4 large eggs, room temperature
Topping:
3/4 cup dark chocolate morsels
3 tablespoons pomegranate juice
2 tablespoons whipping cream
Pomegranate seeds
1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 teaspoon pomegranate juice
2/3 cup chopped almonds
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
6 teaspoons fresh pomegranate juice
4 large eggs, room temperature
Topping:
3/4 cup dark chocolate morsels
3 tablespoons pomegranate juice
2 tablespoons whipping cream
Pomegranate seeds
Preparation
For the crust:
Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon pomegranate juice and almonds. Press into bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, scraping down the sides of the bowl. Stir in pomegranate juice. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (about 2 inches). Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate, pomegranate juice and whipping cream in a small bowl over low heat stirring constantly 5 minutes or until melted.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve with pomegranate seeds on top.
Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon pomegranate juice and almonds. Press into bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, scraping down the sides of the bowl. Stir in pomegranate juice. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (about 2 inches). Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate, pomegranate juice and whipping cream in a small bowl over low heat stirring constantly 5 minutes or until melted.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve with pomegranate seeds on top.
2 responses to “Pomegranate Mascarpone Cheesecake”
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Looks so good!
Fantastic food Photography too!
sure it looks good. i’m tempted too try too make it.
i’ll let you know;