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
one 9” spring form
Crushed Graham Crackers
Cheesecake and Cranberry Pomegranate Sauce
8oz Cream cheese (room temp)
8oz Marscapone Cheese (room temp)
Bag Fresh Cranberries
Pomegranates - Deseeded
Juice of Lemon
In This Recipe
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