Pomegranate White Chocolate Cheesecake Recipes

WHITE CHOCOLATE & POMEGRANATE CHEESECAKES

Steps:

• Line a baking sheet with a silicone baking mat.
• In a small microwave-safe bowl, melt ¾ cup white chocolate in microwave oven on high in 20-second intervals, stirring between each, until smooth. Add chopped pistachios, stirring well. Spread mixture on mat in prepared baking sheet. Top with a piece of parchment paper. Using a rolling pin, roll white chocolate mixture to a smooth, even surface. Using a 2½-inch round cutter, cut 12 rounds in white chocolate, but do not remove from baking sheet. Refrigerate until firm. Remove rounds from baking sheet, discarding excess white chocolate, and store rounds in an airtight container and refrigerate until ready to use.
• Arrange oven racks so top rack is closer to broiler and second rack is in center of oven. Place a large sheet of foil on top rack. (Foil should cover rack.) Preheat oven to 300°. Spray a 12-well removable-bottom mini cheesecake pan with cooking spray. Wrap bottom of cheesecake pan well with foil.
• In another small microwave-safe bowl, melt remaining ⅓ cup white chocolate in microwave oven on high in 20-second intervals, stirring between each, until smooth.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add cornstarch and vanilla extract, beating until combined. Add sour cream, beating until fluffy. Add melted white chocolate, beating until incorporated.
• Spoon 2 tablespoons batter into each well of prepared pan. Spoon ½ teaspoon Pomegranate Jam in centers of batter in wells. Fill wells with remaining batter, covering jam. Place cheesecake pan in a roasting pan. Place roasting pan on center oven rack. Carefully fill roasting pan halfway with water, approximately 3 cups.
• Bake until a wooden pick inserted in centers comes out clean, approximately 1½ hours. Turn oven off, and leave cheesecakes in oven with door closed for 2 hours. Remove from oven, and remove cheesecake pan from roasting pan. Gently run a thin knife around each cheesecake to release sides from pan. Refrigerate cheesecakes in pan for 24 hours.
• Carefully remove chilled cheesecakes from pan by pushing up on bottom disk. Using an offset spatula, remove each cheesecake from metal disk, and place cheesecake atop a white chocolate round.
• Transfer remaining Pomegranate Jam to a small piping bag fitted with a small round tip (Wilton #2). Pipe jam in a decorative fashion on top of cheesecakes.
• Garnish with pomegranate arils and mint, if desired. Serve immediately.
• In a medium saucepan, bring all ingredients to a boil together over medium heat. Cook, whisking constantly, until mixture is translucent, approximately 2 minutes.

CHOCOLATE-POMEGRANATE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
• Pour pomegranate sauce over cheesecake just before serving; sprinkle with pomegranate seeds.

CHEESECAKE WITH POMEGRANATE SAUCE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Wrap 3 layers of foil around the outside of a 9-inch-diameter springform pan with 3-inch-high sides. Butter the pan.
• Combine the graham crackers, sugar and salt in a food processor and pulse until crumbly. Add the butter and pulse until moistened. Press the crumb mixture evenly onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake just until golden brown, about 15 minutes. Let cool completely.
• Reduce the oven temperature to 325 degrees F.
• For the filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy. Add the sugar and vanilla and beat until combined. Add the eggs 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth, about 35 seconds. Pour the filling into the cooled crust.
• Set the cheesecake in a large baking pan. Add enough hot water to the baking pan to come 1 inch up the sides of the cheesecake pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour. Let cool at room temperature for 2 hours. Cover loosely with plastic wrap and refrigerate until completely cooled, preferably overnight or for at least 6 hours.
• For the pomegranate sauce: Combine the pomegranate juice and sugar in a saucepan and cook over high heat until reduced to 1/2 cup, about 15 minutes. Let cool. Add the pomegranate seeds and mix to combine.
• Pour the pomegranate sauce on top of the cooled cheesecake and serve.

CHOCOLATE-POMEGRANATE CHEESECAKE MINIS

Steps:

• Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crust.
• Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
• Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.

POMEGRANATE-WHITE CHOCOLATE CHEESECAKE

Steps:

• Please note Pampered Chef products are highlighted. You can use any food processor and other equipment to accomplish the same results.
• Preheat oven to 325°F (160°F). For crust, lightly spray sides of 9" Spring form Pan with nonstick cooking spray. Break cookies in half and place in Manual Food Processor; cover and pump handle to form very fine crumbs. Press cookie crumbs evenly over bottom and slightly up sides of pan. Bake 8 minutes. Remove pan from oven to Stackable Cooling Rack.
• For filling, place chocolate in Large Micro-Cooker®. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until mostly melted, stirring every 30 seconds with Mix 'N Scraper®. Place cream cheese, sugar and vanilla into Stainless (4-qt./4-L) Mixing Bowl; beat on medium speed of electric mixer just until incorporated. Beat in eggs, one at a time, mixing after each addition just until incorporated. Add chocolate; mix just until blended. Pour over crust.
• Bake 55-65 minutes (see Cook's Tip) or until center appears nearly set when gently shaken (center will firm as it cools). Turn off oven; open oven door slightly. Let cheesecake stand in oven 1 hour. Remove pan from oven to cooling rack; remove collar from pan. Cover cheesecake; refrigerate 4 hours or overnight.
• For sauce, combine juice and cornstarch in (1.5-qt./1.4-L) Saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer 1-2 minutes or until slightly thickened, stirring frequently. Remove from heat; pour into (2-cup/500-mL) Prep Bowl. Cover and refrigerate until chilled.
• For each serving, drizzle with syrup and garnish with whipped cream, pomegranate seeds and chocolate curls, if desired.

CHOCOLATE-POMEGRANATE CHEESECAKE MINIS

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crust.
• Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
• Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.