Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

Serves 10
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/2 cup water
1 (1/4 ounce) package unflavored gelatine
24 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 pomegranates
1 cup heavy cream
Preheat oven to 375 degrees F.
Combine cracker crumbs thoroughly with melted butter, and press into the bottom and up 1 inch on
the sides of a 9-inch springform pan. Bake for 10 minutes. Cool completely.
Place the water in a small saucepan and sprinkle the gelatine over the water. Let set for 5 minutes, then
heat, stirring until gelatine has dissolved fully. Set aside to cool.
Mix the cream cheese, sugar and vanilla extract until fluffy. Mix in gelatine; set aside.
Remove seeds from pomegranates.
Whip the cream until stiff. Gently but completely mix cream cheese and 1/2 cup pomegranate seeds
into the whipped cream. Spoon into prepared, cooled crust. Smooth out the top. Refrigerate for 2 hours
or until set.
Store remaining pomegranate seeds, covered, in the refrigerator.
To serve, remove cheesecake from pan. Top with remaining pomegranate seeds.
Pomegranate Cheesecake 253

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