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Cheese Cake with Pomegranate compote
Cheese Cake with Pomegranate compote

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We hope you got insight from reading it, now let’s go back to cheese cake with pomegranate compote recipe. You can cook cheese cake with pomegranate compote using 24 ingredients and 25 steps. Here is how you do that.

The ingredients needed to cook Cheese Cake with Pomegranate compote:
  1. Use For the crust
  2. You need 250 gm digestive/marie biscuits
  3. Provide 140 gm unsalted butter, melted
  4. Provide For the filling
  5. Provide 400 gm cream cheese at room temperature
  6. Get 3/4 cup sugar
  7. Take 2 tablespoon all-purpose flour
  8. You need 1 teaspoon vanilla essence
  9. Take 1 tablespoon lemon juice
  10. Take 1 tsp grated lemon zest
  11. Use 2 large eggs
  12. Provide 300 gm sour cream(you can use hung card also)
  13. Get For Pomegranate compote
  14. You need 1 big pomegranates(arils only)
  15. Use 1 tablespoon grated orange zest
  16. Take 1/4 cup orange(juice only)
  17. Take 1 teaspoon dry ginger powder
  18. Use 2 tablespoon regular sugar
  19. Prepare 1 tablespoon honey
  20. Prepare 2-3 frozen raspberries (optional)
  21. Provide For garnishing
  22. You need as needed Icing sugar
  23. You need handful Pistachios
  24. Get as needed mint leaves
Steps to make Cheese Cake with Pomegranate compote:
  1. Grease and line the base of a 20cm springform pan. Also grease the sides.
  2. Process biscuits in a food processor until finely crushed.
  3. Melt butter in a microwave or in a pan.
  4. Add the melted butter to biscuit crumbs and process until well combined.
  5. Spoon into prepared pan.
  6. Use your hand or a back of a glass to spread and press over the base - and sides.
  7. Place in fridae for 30 mine to chill.
  8. Use an electric mixer to beat cream cheese and sugar in a bowl until smooth.
  9. Add flour, vanilla, lemon zest and lemon juice. Beat until combined.
  10. Add sour cream. Beat again to mix nicely. You can add hung curd also in place of sour cream.
  11. Add the eggs. Beat until just combined.
  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.
  13. Preheat oven at 150 degree C for 10 minutes.
  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.
  15. Keep the cake in the refrigerator to chill.
  16. In the meantime make the compote.For that take out the pomegranate arils from the pomogranate.
  17. Mix all the ingredients of pomogranate compote like orange zest, honey, sugar and orange juice.
  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.
  19. Let the compote cool in the refrigerator before using.
  20. Take out the chill cheesecake from the refrigerator.
  21. Dust some icing Sugar and demould the cake. Scrap the sides of the cake with a spatula to ease demoulding process.
  22. Now top with pomegranate compote on the sides of the cake as shown in the picture.
  23. Dust some more icing sugar at the centre.
  24. Place some more compote at the centre.Garnish with some pistachios and mint leaves.
  25. Chill for 2 hours before serving.

Once cool, the consistency will thicken further into a thick syrup. Melt chocolate, butter and brandy in a heatproof bowl set over a pan of barely simmering water. Whisk egg and yolks using an electric hand whisk until. Mixture will thicken as it cooks, and will thicken more as it cools. Cool in a jar or bowl in the fridge.

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