Simple Way to Prepare Favorite Pomegranate Cheesecake

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The ingredients needed to make Pomegranate Cheesecake:

1. Get 30 g hazelenut wafer biscuits
2. Make ready 30 g gingernut biscuits
3. Take 30 g caramelised biscuits
4. Prepare 3 tbs melted butter
5. Prepare 400 g full-fat cream cheese
6. Make ready 60 g caster sugar
7. Get 1 tsp lemon zest
8. Make ready 1 tbs hazelnut syrup
9. Prepare 150 ml double cream whipped slightly
10. Take 6 gelatine leaves
11. Make ready Bowl cold water
12. Make ready 250 ml pomegranate juice
13. Prepare 1 1/4 cup pomegranate seeds
14. Get 50 ml prosecco (optional)
15. Make ready Equipment
16. Prepare 20 cm springform cake tin
17. Take 180 °c oven

Steps to make Pomegranate Cheesecake:

1. To make the base. Crush the biscuits.
2. Add the melted butter to the crushed biscuits.
3. Pour the biscuit mixture into cake tin. Press it down with a spoon evenly. Then place in a 180 °c oven. Bake for 10 mins and then leave to cool.
4. In a bowl mix cream cheese, lemon zest, sugar and hazelnut syrup. Fold in the whipped cream carefully.
5. Spoon the picture onto the cool crumb in the cake tin. Level it off for the juice topping. Place in the fridge and let it set. Approx 3 hours.
6. Heat 100ml of the juice in a pot until warm and add the pomegranate seeds.
7. Place the gelatine sheets in the bowl of cold water and soak for about 5 mins. Then squeeze the excess water.
8. Add the squeezed sheets into the warm liquid in the pan. Whisk, it should dissolve quite quickly. Stir in the the rest of juice (150ml). For prosecco version-stir 100 ml of juice and 50 ml of prosecco instead. Leave to cool for a few mins to a warm temp again.
9. Pour liquid over chilled and set cheesecake. Place back in the fridge to set again. Min 2 hours.
10. When set, remove from pan and serve!

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