Pomegranate Jelly Cheesecake
How to make Pomegranate Jelly Cheesecake? The recipe's ingredients, preparation steps, duration, tips, nutritional and calorie values are here! Sauces made with pomegranate bring cheesecakes to mind first. This no-bake white chocolate and pomegranate cheesecake recipe is irresistible with its shiny red jelly layer.
Ingredients
- cream - 50.03 grams cold
- powdered sugar - 40.03 grams
- white chocolate - 80.03 grams chopped
- cream cheese - 115.03 grams
- cottage cheese - 115.03 grams
- strained yogurt - 25.03 grams
- lemon zest - 15.03 grams grated
- lemon juice - 10.03 grams
Preparation Info
- Prep Time: 45 min
- Cook Time: 30 min
- Rest Time: 0 min
- Serving: 6 people
- Difficulty: Medium
- Meal Type: -
Steps
- Put the dough ingredients in a food processor and pulse a few times until it comes together. Preheat your oven to 180 degrees. Spread the dough nicely on a baking sheet lined with parchment paper to a thickness of 3 mm. Bake in the oven until golden brown on top for about 10 minutes, then let it cool and crumble.
- In a saucepan, melt the cream and sugar for the cream, bring to a boil, then add the white chocolate and remove from heat. Mix cottage cheese, cream cheese, yogurt, lemon juice, and lemon zest. Add the white chocolate mixture and mix until homogeneous. Keep in the refrigerator until the pomegranate jelly is ready.
- Take the starch and sugar, mix them. Add pomegranate juice and start cooking. When it starts to thicken, add lemon juice. Stir and let it cool.
- To prepare the dessert, divide the cookie crumbs, cheesy part, and pomegranate jelly into glasses and garnish with pomegranate seeds.
Allergens
- Laktoz