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Blackberry, Raspberry and Pomegranate Cheesecake

source: www.jocooks.com
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Ingredients

Crust
3 cups of graham crackers
1/4 cup sugar
1/2 cup melted butter

Filling
800 gr of cream cheese
4 eggs
3/4 cup of sugar
3 tbsp flour
1/4 cup of milk
1 tbsp lemon zest
1 tsp vanilla

Topping
1 cup blackberries
1 cup raspberries
1 cup pomegranates seeds
1/2 cup sugar
2 tbsp water

Directions

1. Preheat oven to 350 degrees.

2. In a food processor, add the crackers, melted butter and sugar and pulse until well mixed. Take the mixture and spread over the bottom of the cake pan, pressing down to cover the entire bottom of pan and a little bit up the side. Place pan in the fridge while you’re making the filling.

3. For the filling, add the cheese, sugar and flour and mix in a mixer on medium speed for about 2 minutes until the cheese is smooth. Scrape down the sides of the mixing bowl, then add the remainder of the ingredients and mix again on medium for another minute or so. Filling should be very smooth.

4. Place the filling in the pan and bake in the oven at 350 for 15 minutes. After 15 minutes turn the oven down to 250 degrees and bake for another hour and a half. Take out of the oven and let cool out for about an hour, then place in the refrigerator for a couple hours to completely cool.
To make the topping add all the topping ingredients in a sauce pan and cook over medium heat for 15 to 20 minutes or until the sauce thickens up.

5. After cheesecake has cooled completely, pour the topping over the cheesecake and serve. Enjoy~!


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