This week for the Bookmarked Recipe blog event I decided to try the Blushing Pom Holiday Cheesecake from Pom Wonderful.
A neighbor had given me some pomegranates, and to be honest, I’ve never had a fresh one before. I’ve had plenty of pomegranate juice and I love it, but was clueless about opening and using fresh poms. Sooo, to get acquainted with the fruit I did a search and came across Pom Wonderful. They had a few recipes, but this one really caught my eye. Their presentation is beautiful, far prettier than mine, but I will say this is a delicious cheesecake recipe!
While I made the mistake of peeling the pomegranate and removing all the arils (seeds) before reading that I could have just juiced it like an orange, it still came out fine. I will definitely be buying some more pomegranates, and want to try a few more recipes!
I did notice something in the cheesecake recipe. It said to add all the eggs at once, and being the know-it-all that my brother always said I was, I decided that they had to be wrong. LOL After all, any other cheesecake recipe would tell you to add the eggs, one at a time mixing for one minute in between additions. Well I’m not sure if my change is what caused the Grand Canyon sized crack through the center of the cheesecake, but I will have to try it again following the directions to find out. At any rate, while it wasn’t as pretty as I would have liked, the taste was delicious and a definite keeper!
Blushing POM Holiday Cheesecake
2 cups graham cracker or chocolate cookie
1/2 cup granulated sugar
1/2 cup (1 stick) butter or margarine, melted (see, I don’t melt mine. I’m a firm believer that the best crust is made with butter brought to mushy room temperature)
4 8-oz. packages cream cheese, softened
1 1/4 cups granulated sugar
4 large eggs
3/4 cup milk
1 tablespoon vanilla extract
1/2 teaspoon salt
Juice from 3–4 large POM Wonderful
Pomegranates* or 1 1/2 cups
POM Wonderful 100% Pomegranate Juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1/3 cup arils from 1 large POM Wonderful
Fresh mint leaves
1. Preheat oven to 400°F.
2. Stir together crumbs, sugar and butter until moistened.
3. Press evenly into bottom of a 13 x 9 x 2-inch baking dish.
1. In a large mixer bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Beat in eggs, milk, vanilla and salt just until blended. Pour over crust in pan; spread evenly.
2. Bake for 15 minutes, then reduce heat to 350°F and bake 20 to 25 minutes more, until cake is firm at sides and soft-set (jiggles slightly) in the center. Do not over-bake.
3. Cool cake in pan on a wire rack for up to 2 hours, then cover and refrigerate for 2 to 4 hours before serving. (Refrigerate cake for up to 1 week.) (don’t shortcut this step, this cheesecake is BEST when it’s been in the refrigerator for several hours minimum_
1. Prepare garnish – Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1⁄3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2. Prepare fresh pomegranate juice.*
3. In saucepan combine juice with sugar and cornstarch. Bring to boil; reduce heat. Cook and stir for 2 minutes. Cool slightly; spread glaze over cake.
4. Sprinkle reserved arils on top; garnish with mint leaves if desired.
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