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Author Notes: Very rich and creamy cheesecake, smooth and delicious. The sweet tart sauce cuts through the luscious cheesecake to create a sumptuous combination of goodness. —nk1271
Makes one 9” spring form
- 2 cups Crushed Graham Crackers
- 4 tablespoons Melted Butter
- 4 tablespoons White Shugar
- 2 teaspoons Lemon Zest
Cheesecake and Cranberry Pomegranate Sauce
- 4 8oz Cream cheese (room temp)
- 1 8oz Marscapone Cheese (room temp)
- 1½ cups White Sugar
- ¼ teaspoons Salt
- 2 Eggs
- 1 Vanillia Bean
- Rest of Lemon Zested
- 1 Bag Fresh Cranberries
- 2 Pomegranates - Deseeded
- 1 Juice of Lemon
- ½-¾ cups White Sugar
- 2 cups Water
- Preheat oven to 325°F. Mix graham cracker crumbs, sugar, butter & lime zest until moist. Line 9"springform pan with wax paper (bottom and sides) Place crumb mixture into pan, pressing down to make level.
- Mix cream cheese and sugar on medium-low speed until creamy. Scrape side of bowl, then add salt, remaining lime zest & juice, and vanilla bean seeds. Mix on low. Add eggs, one at a time, mixing well after each. Add mascarpone. Mix until smooth and creamy, until no lumps remain. Pour into springform pan and bake approx 1 hr or until set.
- Place cranberries, pomegranate seeds, water, sugar, lemon juice in a sauce pan. Bring to a boil. Boil for approximately 10-15 minutes. Remove from heat and cool to room temp. Using stick blender (or transefer to blender) blend until smooth. Pour blended fruit through a fine mesh sieve, reserve remaining sauce in fridge until use. Discard any remaining fruit pulp
- This recipe was entered in the contest for Your Best Recipe with Vanilla
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