Tuesday, 7 May 2013

Pomegranate Cheesecake

I enjoy making cheesecakes and this is definitely one of my favourites.
  By adding the pomegranate, the arils just dazzle like pretty rubies on top of this cheesecake.
It also brings out a gorgeous deep red colour on the cake and enhances the flavour with its mild sweet-tarty taste.
Aside from it being delicious, it's also very simple and easy to make.
It does feels
like eating little rubies! Nom! Nom!

1 1/2 cups finely ground digestive biscuits

50g unsalted butter
250g cream cheese
1/2 cup caster sugar
1 tsp vanilla extract
2 large eggs, room temperature, lightly beaten

1 cup thickened cream
pinch of salt
1 cup pomegranate arils
icing sugar

*Preheat oven to 130C. Line muffin tins with paper liners. Stir together ground biscuits and butter. Press 1 tablespoon crust mixture firmly into buttom of each lined cup.

*With electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar and beat until combined. Beat in vanilla.
*Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in cream and salt.
*Divide batter evenly among biscuit-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer to wire racks and cool completely. Refrigerate in tins at least 4 hours or overnight.
*Remove from tins just before serving and top with pomegranate arils. Sprinkle with icing sugar on top.

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