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Cheese Cake with Pomegranate compote
Introduce
Chef :
Sabrina YasminCheese Cake with Pomegranate compote
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Christmas means lots of cake, cup cakes and muffins. To celebrate this christmas I am sharing a beautiful baked cheese cake with pomegranate toppings. It is not only super delicious to eat but also very attractive to enjoy during festival.
Ingredient
Food ration :
12 servingsCooking time :
1 hr
250 gm
digestive/marie biscuits
140 gm
unsalted butter, melted
3/4 cup
sugar
2 tablespoon
all-purpose flour
1 teaspoon
vanilla essence
1 tablespoon
lemon juice
1 tsp
grated lemon zest
1 tablespoon
grated orange zest
1/4 cup
orange(juice only)
1 teaspoon
dry ginger powder
2 tablespoon
regular sugar
1 tablespoon
honey
as needed
Icing sugar
handful
Pistachios
as needed
mint leaves
Cooking instructions
* Step 1
Grease and line the base of a 20cm springform pan. Also grease the sides.
* Step 2
Process biscuits in a food processor until finely crushed.
* Step 3
Melt butter in a microwave or in a pan.
* Step 4
Add the melted butter to biscuit crumbs and process until well combined.
* Step 5
Spoon into prepared pan.
* Step 6
Use your hand or a back of a glass to spread and press over the base
and sides.
* Step 7
Place in fridae for 30 mine to chill.
* Step 8
Use an electric mixer to beat cream cheese and sugar in a bowl until smooth.
* Step 9
Add flour, vanilla, lemon zest and lemon juice. Beat until combined.
* Step 10
Add sour cream. Beat again to mix nicely. You can add hung curd also in place of sour cream.
* Step 11
Add the eggs. Beat until just combined.
* Step 12
Pour into the chilled base. With the back of a spoon smooth the top and tap 3-4 times to set the chesse mixture.
* Step 13
Preheat oven at 150 degree C for 10 minutes.
* Step 14
Place pan on a baking tray. Bake for 1 hour or until light golden brown. Turn oven off. Cool in oven, with door little open, for an hour. I like my cheese cake slight golden brown from top, if you like white top then bake the cake at 140 degree and after 30 minutes of baking switch off the top rod of the oven.My cake is light golden brown from the top but white from inside.
* Step 15
Keep the cake in the refrigerator to chill.
* Step 16
In the meantime make the compote.For that take out the pomegranate arils from the pomogranate.
* Step 17
Mix all the ingredients of pomogranate compote like orange zest, honey, sugar and orange juice.
* Step 18
Cook slowly for 6-7 minutes or until sugar dissolves completely and the mixture becomes thick and shiny. I added 2 raspberries to my compote to enhance the colour and taste. It's just optional.
* Step 19
Let the compote cool in the refrigerator before using.
* Step 20
Take out the chill cheesecake from the refrigerator.
* Step 21
Dust some icing Sugar and demould the cake. Scrap the sides of the cake with a spatula to ease demoulding process.
* Step 22
Now top with pomegranate compote on the sides of the cake as shown in the picture.
* Step 23
Dust some more icing sugar at the centre.
* Step 24
Place some more compote at the centre.Garnish with some pistachios and mint leaves.
* Step 25
Chill for 2 hours before serving.
Note: if there is a photo you can click to enlarge it
Tag
digestive/marie biscuits
unsalted butter, melted
cream cheese, at room temperature
Sugar
all purpose flour
vanilla essence
lemon juice
grated lemon zest
large eggs
sour cream(you can use hung card also)
big pomegranates(arils only)
grated orange zest
orange(juice only)
dry ginger powder
regular sugar
honey
frozen raspberries (optional)
icing sugar
pistachios
Mint leaves
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