CHOCOLATE-POMEGRANATE CHEESECAKE MINIS
Serve up some sweetness next time you entertain with Chocolate-Pomegranate Cheesecake Minis. Black, white and topped with a pomegranate sauce and seeds, Chocolate-Pomegranate Cheesecake Minis look like they're ready for a formal affair.
Provided by My Food and Family
Categories Home
Time 4h40m
Yield 24 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CHEESECAKE WITH POMEGRANATE SAUCE
Provided by Marcela Valladolid
Categories dessert
Time 10h15m
Yield 6 to 8 servings
Number Of Ingredients 12
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-COVERED POMEGRANATE SEEDS
I dunk pomegranate seeds in chocolate to get these easy little treats friends and family love. -Jim Javorsky, Havre de Grace, Maryland
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 dozen (about 1 pound)
Number Of Ingredients 2
Steps:
- In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds., Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 70 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
WHITE CHOCOLATE & RICOTTA CHEESECAKE
This mouthwatering cheesecake is the perfect way to finish a large Sunday lunch, as it's incredibly light despite being made with chocolate
Provided by Good Food team
Categories Dessert
Time 2h
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Melt the butter in a pan or microwave. Very finely crush the biscuits together, stir with the butter, then press very firmly into the base of a 20cm round loosebottomed cake tin. Bake for 6 mins. Cool, then wipe around the inside of the tin with a little oil on kitchen paper.
- Soak the gelatine in water while you make the filling. Tip the chocolate into a bowl over a pan of simmering water, then add the milk. Gently heat until melted, then stir together. Squeeze the gelatine dry, add to the chocolate mixture and stir to dissolve.
- Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.
- Stir the chocolate and ricotta mixtures together, then gently fold in the egg whites. Carefully pour onto the cooled biscuit base. Cover the tin with cling film, then chill until firm, preferably overnight.
- To decorate, very generously top the cheesecake with the white chocolate curls, then remove from the tin, scatter with the pomegranate seeds and dust all over with icing sugar, if you like.
Nutrition Facts : Calories 484 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.79 milligram of sodium
CHOCOLATE CHEESECAKE
Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal
Provided by Member recipe by lightwood
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Serves 10-12
Number Of Ingredients 8
Steps:
- To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
- To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
- Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
POMEGRANATE-WHITE CHOCOLATE CHEESECAKE
Found this on the Pampered Chef site as a free recipe. Cook's Tips: For best results when baking this cheesecake, use a water bath to create a humid environment, which helps prevent the top from cracking. Fill Rectangle Baking Pan halfway with hot tap water; place on bottom rack of oven. Place cheesecake on middle rack of oven. When cheesecake is done baking, open the oven door slightly and let the cheesecake cool slowly in the oven over the water bath. To make chocolate curls, place two squares of baking chocolate on a piece of Parchment Paper; microwave on HIGH 10 seconds. Using Vegetable Peeler, create curls from softened chocolate.
Provided by Squirrel Gone Wild
Categories Pie
Time 1h15m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 408.7, Fat 29.5, SaturatedFat 16.1, Cholesterol 113.4, Sodium 271.3, Carbohydrate 30.9, Fiber 0.3, Sugar 26.8, Protein 6.8
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POMEGRANATE CHEESECAKE ~SWEET & SAVORY
From sweetandsavorybyshinee.com
5/5 (4)Total Time 3 hrsCategory DessertCalories 296 per serving
- Mix together graham cracker crumbs, sugar and cinnamon in a small bowl. Add butter and mix well. Press onto the bottom and sides of an ungreased 9-inch spring form pan. Refrigerate for 30 minutes.
- In a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed. Slowly add condensed milk and continue to mix until combined. Stir in lemon juice, vanilla extract and salt. Beat in the eggs one at a time and mix just until combined on low speed. Transfer the batter into the prepared crust.
- Bake for 45 to 50 minutes. When the cheesecake is cooked, the edges are set and slightly wobbly in the center. Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen; cool for about an hour.
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- For the crust: preheat oven to 350 degrees. In a mixing bowl beat butter on medium high speed for 30 seconds. Add brown sugar. Beat until combined. Add egg; beat well. Beat in flour until combined. Divide dough in half. Cover one portion and set it aside.
- Remove the sides from a 10-inch springform pan and set aside. Spread first portion of dough on just the bottom of ungreased springform pan base, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto the sides of the springform pan to a height of 1-3/4 inches, using a thin metal spatula, like an offset spatula, to spread dough.
- For the filling: reduce oven temperature to 325 degrees. In an extra-large mixing bowl beat cream cheese and sugar until fluffy. Beat in the flour on low speed until smooth. Add eggs and vanilla all at once, beating on low speed just until combined. Mix in sour cream and lemon peel. Then, using a wooden spoon or a spatula, gently fold in pomegranate seeds (if you use the electric mixer for this part, the seeds will burst and stain the filling with the juice – and it won’t look as pretty).
- Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven. (It doesn’t matter if the cheesecake cracks on top since it will have a sour cream topping.)
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