Fall brings pomegranates back to us, and I enjoy them so much. I remember the first time I saw the fruit – and how hard it was to open and get all of the fruit out. I’m glad I did because after that, I was hooked. I did use 100% pom juice for this cheesecake and not the fruit, so we can enjoy this year round. This may end up on the table for Thanksgiving.
For the cheesecake
3 8oz packages of cream cheese, softened at room temp
1 14 oz can sweetened condensed milk
3 large eggs
1/4 cup lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/4 teaspoon salt
For the sauce:
2 cups pomegranate juice
1 tablespoon lemon zest
3/4 cup sugar
3 tablespoons cornstarch
Preheat the oven to 300F. Mix together all the ingredients for the crust and spread into a 9″ springform pan. Bake for 10 minutes and place on a cooling rack. Leave the oven on – the cheesecake will use the same temp.
In a large mixing bowl beat the cream cheese until smooth. Having it at room temp will help eliminate bumps and lumps. When it’s smooth, slowly add in the condensed milk. Next add the lemon juice, zest, and vanilla and blend into the cream cheese. Beat 1 egg in at a time and combine at low speed. Carefully transfer the batter onto the crust.
Bake at 300F for about 50 minutes. When it’s done let it sit and cool on a wire rack for about 2 hours – then run knife around the edge of the pan and remove the springform.
While the cheesecake cools, add all the sauce ingredients into a medium saucepan. Stirring occasionally over medium heat the sauce will thicken. It will start coating your spoon when it’s properly thickened, then remove it from the heat and let it cool.
After removing the springform, carefully spread about 1/2 of the sauce mix on top of the cheesecake. Place it in the refrigerator overnight (that part always kills me – I want to sample it right away!) and let it set completely. If you’re really in a hurry 6 hours should do the trick. Before serving add the rest of the sauce to the top.