CHOCOLATE-POMEGRANATE CHEESECAKE MINIS
Serve up some sweetness next time you entertain with Chocolate-Pomegranate Cheesecake Minis. Black, white and topped with a pomegranate sauce and seeds, Chocolate-Pomegranate Cheesecake Minis look like they're ready for a formal affair.
Provided by My Food and Family
Categories Home
Time 4h40m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.
- Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crust.
- Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
- Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
WHITE CHOCOLATE CHEESECAKE
Combine chocolate and cream cheese to make our White Chocolate Cheesecake. This White Chocolate Cheesecake is incredibly smooth, creamy and rich.
Provided by My Food and Family
Categories Chocolate Recipes
Time 7h5m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.
- Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.
Nutrition Facts : Calories 460, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 125 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
POMEGRANATE-WHITE CHOCOLATE CHEESECAKE
Found this on the Pampered Chef site as a free recipe. Cook's Tips: For best results when baking this cheesecake, use a water bath to create a humid environment, which helps prevent the top from cracking. Fill Rectangle Baking Pan halfway with hot tap water; place on bottom rack of oven. Place cheesecake on middle rack of oven. When cheesecake is done baking, open the oven door slightly and let the cheesecake cool slowly in the oven over the water bath. To make chocolate curls, place two squares of baking chocolate on a piece of Parchment Paper; microwave on HIGH 10 seconds. Using Vegetable Peeler, create curls from softened chocolate.
Provided by Squirrel Gone Wild
Categories Pie
Time 1h15m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 11
Steps:
- Please note Pampered Chef products are highlighted. You can use any food processor and other equipment to accomplish the same results.
- Preheat oven to 325°F (160°F). For crust, lightly spray sides of 9" Spring form Pan with nonstick cooking spray. Break cookies in half and place in Manual Food Processor; cover and pump handle to form very fine crumbs. Press cookie crumbs evenly over bottom and slightly up sides of pan. Bake 8 minutes. Remove pan from oven to Stackable Cooling Rack.
- For filling, place chocolate in Large Micro-Cooker®. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until mostly melted, stirring every 30 seconds with Mix 'N Scraper®. Place cream cheese, sugar and vanilla into Stainless (4-qt./4-L) Mixing Bowl; beat on medium speed of electric mixer just until incorporated. Beat in eggs, one at a time, mixing after each addition just until incorporated. Add chocolate; mix just until blended. Pour over crust.
- Bake 55-65 minutes (see Cook's Tip) or until center appears nearly set when gently shaken (center will firm as it cools). Turn off oven; open oven door slightly. Let cheesecake stand in oven 1 hour. Remove pan from oven to cooling rack; remove collar from pan. Cover cheesecake; refrigerate 4 hours or overnight.
- For sauce, combine juice and cornstarch in (1.5-qt./1.4-L) Saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer 1-2 minutes or until slightly thickened, stirring frequently. Remove from heat; pour into (2-cup/500-mL) Prep Bowl. Cover and refrigerate until chilled.
- For each serving, drizzle with syrup and garnish with whipped cream, pomegranate seeds and chocolate curls, if desired.
Nutrition Facts : Calories 408.7, Fat 29.5, SaturatedFat 16.1, Cholesterol 113.4, Sodium 271.3, Carbohydrate 30.9, Fiber 0.3, Sugar 26.8, Protein 6.8
WHITE CHOCOLATE & RICOTTA CHEESECAKE
This mouthwatering cheesecake is the perfect way to finish a large Sunday lunch, as it's incredibly light despite being made with chocolate
Provided by Good Food team
Categories Dessert
Time 2h
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Melt the butter in a pan or microwave. Very finely crush the biscuits together, stir with the butter, then press very firmly into the base of a 20cm round loosebottomed cake tin. Bake for 6 mins. Cool, then wipe around the inside of the tin with a little oil on kitchen paper.
- Soak the gelatine in water while you make the filling. Tip the chocolate into a bowl over a pan of simmering water, then add the milk. Gently heat until melted, then stir together. Squeeze the gelatine dry, add to the chocolate mixture and stir to dissolve.
- Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.
- Stir the chocolate and ricotta mixtures together, then gently fold in the egg whites. Carefully pour onto the cooled biscuit base. Cover the tin with cling film, then chill until firm, preferably overnight.
- To decorate, very generously top the cheesecake with the white chocolate curls, then remove from the tin, scatter with the pomegranate seeds and dust all over with icing sugar, if you like.
Nutrition Facts : Calories 484 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.79 milligram of sodium
CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE
This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I've made so many of these delicious cakes over the years-even had them requested as birthday cakes. They always bring me compliments. -Janet Gill, Taneytown, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.
Nutrition Facts : Calories 572 calories, Fat 41g fat (25g saturated fat), Cholesterol 205mg cholesterol, Sodium 348mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.
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- Bake 8 minutes. Remove pan from oven to Stackable Cooling Rack.For filling, place chocolate in Large Micro-Cooker®.
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