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
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Ingredients
- Crust
-
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
Directions
-
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
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