POMEGRANATE CHEESECAKE WITH CLEMENTINE GELATO RECIPE - (4.4/5)
Provided by blum099
Number Of Ingredients 26
Steps:
- BASE: First process cashews until they become fine as flour. Add remaining ingredients and process again. Press into the bottom of a 9″ springform pan and place in fridge whilst working on filling. FILLING: Blend all ingredients in a high speed blender under smooth. Pour on top of the base. Place in the freezer to set. Once it's set, the cheesecake can be moved to, and stored in, the fridge until ready to eat CLEMENTINE GELATO: Blend all ingredients in a high-speed blender until smooth. Taste for sweetness-you may need to add extra agave if your clementines weren't that sweet. Pour mixture into a rectangular container and place in the freezer to set. Once set, pass through a juicer with a homogenizing attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice-cream maker.
POMEGRANATE CHEESECAKE
This is a delicious and beautiful dessert that is perfect for holidays and special occasions. It also makes a very romantic dish! It is from Better Homes and Gardens magazine.
Provided by gothchef
Categories Cheesecake
Time 51m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Prep: 50 minutes.
- Bake: 1 hour, 25 minutes.
- Cool: 2 hours.
- Chill: 4 hours.
- Prepare Pomegranate Sauce.
- Preheat oven to 350°F In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1 1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
- Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1 3/4 inches, using a thin metal spatula to spread dough.
- Reduce oven temperature to 325°F For filling, in an extra large mixing bowl beat cream cheese and 1 1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.
- Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven.
- Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.
- Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce.
- *TIP* Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.
- EACH SERVING WITH SAUCE: 490 cal, 33 g fat (20 g sat. fat), 143 mg chol, 246 mg sodium, 42 g carbo, 8 g pro. Daily Values: 24% vit. A, 6% vit. C, 9% calcium. 10% iron.
- Pomegranate Sauce (start to finish: 18 min).
- In a saucepan bring pomegranate juice to boiling. Reduce heat, boil gently, uncovered, until reduced to 1 cup (10-12 minutes. Stir together brown sugar and cornstarch; add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving. Use to top Pomegranate Cheesecake.
- EACH SERVING: 33 cal, 3 mg sodium, 8 g carbo. Daill values: 5% vit. C, 1% iron.
Nutrition Facts : Calories 495.9, Fat 32.7, SaturatedFat 18.5, Cholesterol 139.8, Sodium 280.2, Carbohydrate 45.1, Fiber 1, Sugar 34.3, Protein 7.2
CHEESECAKE WITH POMEGRANATE SAUCE
Provided by Marcela Valladolid
Categories dessert
Time 10h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Wrap 3 layers of foil around the outside of a 9-inch-diameter springform pan with 3-inch-high sides. Butter the pan.
- Combine the graham crackers, sugar and salt in a food processor and pulse until crumbly. Add the butter and pulse until moistened. Press the crumb mixture evenly onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake just until golden brown, about 15 minutes. Let cool completely.
- Reduce the oven temperature to 325 degrees F.
- For the filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy. Add the sugar and vanilla and beat until combined. Add the eggs 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth, about 35 seconds. Pour the filling into the cooled crust.
- Set the cheesecake in a large baking pan. Add enough hot water to the baking pan to come 1 inch up the sides of the cheesecake pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour. Let cool at room temperature for 2 hours. Cover loosely with plastic wrap and refrigerate until completely cooled, preferably overnight or for at least 6 hours.
- For the pomegranate sauce: Combine the pomegranate juice and sugar in a saucepan and cook over high heat until reduced to 1/2 cup, about 15 minutes. Let cool. Add the pomegranate seeds and mix to combine.
- Pour the pomegranate sauce on top of the cooled cheesecake and serve.
POMEGRANATE GELATO
PAMA Pomegranate Liqueur Special Equipment: Ice Cream Maker After making there a chill time of 2 hours. There is another recipe posted like this but it used 3 times the heavy cream
Provided by Charlotte J
Categories Frozen Desserts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together cream, milk, sugar, cornstarch, and salt in a 2.5-3 quart heavy saucepan.
- Bring to a boil over moderate heat, whisking occasionally, then boil, whisking 2 minutes.
- Remove from heat and whisk in remaining ingredients.
- Transfer in ice cream maker according to package directions, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
- Soften gelato slightly in refrigerator, about 20 minutes, before serving.
- Cook's notes:Cream mixture (before churning) can be chilled, covered up to 1 day ahead.
Nutrition Facts : Calories 213.4, Fat 8.2, SaturatedFat 5, Cholesterol 29.2, Sodium 69.8, Carbohydrate 35.2, Fiber 0.1, Sugar 32.6, Protein 1.1
POMEGRANATE GELATO
The pomegranate is a fall and winter fruit, so this gelato is appropriate for the season. Refreshing without being heavy, it has a beautiful blush-pink color, and the tanginess of the fruit cuts the richness of the dairy. The result is an irresistible autumnal dessert you won't soon forget.
Yield Makes 1 quart
Number Of Ingredients 10
Steps:
- Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.
- Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
- Soften gelato slightly in refrigerator, about 20 minutes, before serving.
POMEGRANATE GELATO
Looking for an unusual gelato for my God Child I came across this one. This recipe came from epicurious.com
Provided by BLUE ROSE
Categories < 4 Hours
Time 2h10m
Yield 1 Quart
Number Of Ingredients 8
Steps:
- Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.
- Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
- Soften gelato slightly in refrigerator, about 20 minutes, before serving.
- Cook's notes:.
- • Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
- • Gelato keeps 1 week.
Nutrition Facts : Calories 1932.3, Fat 136.1, SaturatedFat 84.5, Cholesterol 501.3, Sodium 476.3, Carbohydrate 176.8, Fiber 0.1, Sugar 156.8, Protein 11.3
POMEGRANATE CHEESECAKE
Make and share this Pomegranate Cheesecake recipe from Food.com.
Provided by SashasMommy
Categories Cheesecake
Time 1h40m
Yield 1 cheesecake
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Using a food processor, grind up the shortbread, almonds and ground cardamom into fine crumbs.
- Pour into a bowl, drizzle with melted butter and toss together with a fork until they are evenly blended.
- Press this mixture firmly into the bottom and partly up the sides of a ten inch springform pan, and bake on the bottom rack of the oven for fifteen minutes. (Bake for ten minutes if you have a convection oven.).
- Remove from oven and cool completely.
- Turn oven down to 300 degrees, and place a roasting pan or baking pan full of water into the bottom rack. (This creates a moist environment in the oven and helps keep the top of the cheesecake from drying out and cracking or becoming rubbery.).
- Beat together the cheese, sugar and vanilla until well blended and light and fluffy on high speed. Beat for two minutes. Scrape down bowl and beat for another thirty seconds.
- Whisk together eggs and egg yolks and add to mixture with the pomegranate juice concentrate or pomegranate molasses. Beat on medium speed for about one minute to combine thoroughly. Scrape down bowl and beat for thirty more seconds.
- Pour filling into pan, and place on the center oven rack. Bake for one hour and fifteen minutes (50 minutes if you have a convection oven) until the cake appears golden and set. A tester inserted into the center should come out looking dry.
- Cool the cake in the pan on a wire rack until it comes to room temperature, then cover and refrigerate for eight hours.
- To serve, remove from refrigerator and wipe down the outside of the springform pan with a towel dampened with very hot water. Dip a table knife or icing spatula in hot water, wipe it dry and run it around the interior edge of the pan, loosening the sides of the cake. Unlock the spring, and remove the side of the pan.
- Blend together the juice concentrate and pomegranate spread with a whisk. Pour over the top of the cake, making certain to drizzle some of it artfully over the sides in decorative rivulets.
- Sprinkle the top of the cake thickly with pomegranate seeds, until it resembles a geode encrusted with garnet crystals.
- Serve on plates upon which pools of the pomegranate syrup have been poured, if desired.
Nutrition Facts : Calories 8610.9, Fat 652.2, SaturatedFat 369.9, Cholesterol 2794.2, Sodium 6117.9, Carbohydrate 566.7, Fiber 9.4, Sugar 378.3, Protein 152.7
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- For the crust: preheat oven to 350 degrees. In a mixing bowl beat butter on medium high speed for 30 seconds. Add brown sugar. Beat until combined. Add egg; beat well. Beat in flour until combined. Divide dough in half. Cover one portion and set it aside.
- Remove the sides from a 10-inch springform pan and set aside. Spread first portion of dough on just the bottom of ungreased springform pan base, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto the sides of the springform pan to a height of 1-3/4 inches, using a thin metal spatula, like an offset spatula, to spread dough.
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