Pomegranate Glazed Orange Cheesecake Recipes

ORANGE & POMEGRANATE CHEESECAKE

Steps:

• Crush the biscuits roughly - either put them in a plastic food bag and crush with a rolling pin, or whizz them in a food processor to chunky crumbs. Transfer to a bowl, mix in the melted butter and tip into a 23cm springform tin. Using your fingers or the back of a spoon, press the biscuit mixture evenly to form the base. Chill until set, about 30 mins.
• Put the soft cheese, zest, milk and icing sugar into a bowl and blend using an electric mixer until smooth. Add the cream and whisk until the mixture is the consistency of thick custard. Pour the filling over the biscuit base and spread evenly. Return to the fridge and chill until set, at least 4 hrs or overnight.
• To serve, top with the orange segments and scatter over the pomegranate seeds.

POMEGRANATE-GLAZED ORANGE CHEESECAKE RECIPE

Steps:

• Heat the oven to 350 degrees.
• Combine the vanilla wafers, almonds, sugar and melted butter in a bowl. Press the mixture onto the bottom of a 9-inch springform pan.
• Bake the crust until just very lightly golden, about 10 minutes. Remove from the oven and let come to room temperature.
• Beat the cream cheese, mascarpone and sugar in a mixing bowl on medium-high speed until smooth, about 2 minutes. Beat in the cream and then the eggs, one at a time, scraping down the sides of the bowl between each egg. Stir in the zest. Pour into the cooled crust.
• Place the springform pan inside a larger pan filled with about 1 inch of water. Bake the cake until the center is still a little soft but the edges are set and the top is lightly browned, 60 to 70 minutes. Let the cake cool to room temperature, then chill at least 4 hours.
• Stir the cornstarch into 2 tablespoons of the pomegranate juice and set aside.
• Bring the remaining pomegranate juice and sugar to a boil in a saucepan over medium-high heat. Reduce the heat to a simmer and cook until the liquid has reduced to 3/4 cup, about 20 minutes. Stir in the juice-cornstarch mixture and simmer 2 minutes to thicken.
• Let the glaze come to room temperature, then pour over the chilled cheesecake. Garnish with the pomegranate seeds.

ORANGE CHEESECAKE WITH POMEGRANATE GLAZE

Steps:

• Directions for Crust: Position rack in center of oven and preheat to 350° F . Combine cookie crumbs and brown sugar in medium bowl; add melted butter and stir until crumbs feel moist when pressed together with fingertips. Press crumb mixture evenly onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 and 3/4-inch-high sides. Bake crust until set and edges are golden brown, about 20 minutes. Cool crust in pan on rack. Maintain oven temperature.Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.
• Directions for Filling: Combine orange juice, 1/4 cup sugar, and orange peel in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat. Simmer until mixture is reduced to 3/4 cup, about 10 minutes. Chill until cool.Meanwhile, using electric mixer, beat cream cheese and remaining 3/4 cup sugar in large bowl until smooth. Mix in sour cream, flour, and salt. Beat in eggs 1 at a time. Mix in cooled orange juice mixture. Pour filling into crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.Bake cake until just set in center, about 1 hour and 35 minutes. Remove cake from roasting pan; remove foil. Place cake directly in refrigerator and chill overnight
• Directions for Pomegranate Jam: Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly toward the end, until the liquid has evaporated and the mixture is reduce to 3/4 cup, about 5 minutes.
• With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer. When cool, spread onto cool cheesecake.
• Directions for Whipped Cream: Pour heavy cream in a large bowl. Whip until soft peaks form. Add confectioners' sugar. Whip until you have stiff peaks. Pipe onto cheesecake.

EGGNOG CHEESECAKE WITH POMEGRANATE GLAZE

Steps:

• 1. Preheat the oven to 400. Prepare a 9-inch spring-form pan. For the Crust: Prepare the crust by melting the butter and combining it with the gingersnap crumbs and brown sugar in a large bowl. Make sure all of the ingredients are moistened evenly. Press them into the bottom of pan and bake for 10 minutes or until the crust is nicely toasted. Set aside to cool.
• 2. For the Cake Batter: In a mixer, cream the cream cheese until it is softened and smooth. Then add the heavy cream and sugar, mix until everything is fully combined. Then, add the eggs one at a time until they are all incorporated and the mixture is glossy. Last, add the vanilla, dark rum, cognac, nutmeg and cinnamon. Mix to combine.
• 3. Pour the cheesecake batter on top of the cooled gingersnap crust. Then, wrap the pan very tightly with aluminum foil so that it can be placed in a hot water bath. (You are not going for looks here - wrap the aluminum foil as tightly as possible - you don't want the batter ruined by water seeping in!!) Then, fill a deep baking or roasting pan with water until it is at least halfway up the side of the springform pan. Bake cheesecake for 60-70 minutes. Or, until it is set and the top is light brown. Remove from oven and allow to cool. (This pic is mine)
• 4. For the Glaze: Add sugar, cornstarch, pomegranate seeds and pomegranate juice to a small saucepan. Simmer until the liquid is reduced by half and starts to get syrupy. Allow to cool to room temperature before drizzling over cool cheesecake to serve.
• 5. Cognac is brandy that comes from Cognac, France, and meets specific criteria: it has to have been aged in oak casks for at least two years at a storage facility that is registered with the Bureau National Interprofessionnel du Cognac (BNIC); the minimum level of alcohol content when sold must be 40%; no additives may be put in the cognac; and a label on the bottle should indicate all information about the spirit, exactly where the grapes were harvested from as well as the name and the address of the cognac producer. FOR SUBSTITUTION:Non-Alcoholic You can also substitute cognac in a recipe with a non-alcoholic beverage. Cognac is made from grapes so that is the obvious choice, but make sure you are using unsweetened grape juice. You can try other juices such as apple, peach or apricot as long as they have no added sugar. In addition, non-alcoholic wine and brandy are available in the supermarket if you want to stick to a taste that is closer to brandy. Read more: Cognac Substitutes for Cooking | eHow.com
• 6. Dark Rum Substitution: "We have no idea what you're making or how important the rum flavor is to the finished dish, so finding an acceptable substitute is going to land mostly on your shoulders. You can try water, white grape juice, pineapple juice, apple juice, or apple cider. Your recipe's call for dark rum, though, is surely an indication that it wants a lot of flavor, so all of those may fall disappointingly short. Rum is distilled from molasses or cane syrup, so your best bet could be a mixture of molasses thinned with pineapple juice or white grape juice." From: http://www.ochef.com/1029.htm

ORANGE CHEESECAKE WITH POMEGRANATE GLAZE

Steps:

• 1)Position rack in center of oven and preheat to 350 degrees. Combine cookie crumbs and brown sugar in medium bowl; add melted butter and stir until crumbs feel moist when pressed together with fingertips. Press crumb mixture evenly onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 & 3/4-inch-high sides.
• Bake crust until set and edges are golden brown, about 20 minutes. Cool crust in pan on rack. Maintain oven temperature. Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.
• 2) Combine orange juice, 1/4 cup sugar, and orange peel in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat. 2) Simmer until mixture is reduced to 3/4 cup, about 10 minutes. Chill until cool.Meanwhile, using electric mixer, beat cream cheese and remaining 3/4 cup sugar in large bowl until smooth. Mix in sour cream, flour, and salt.
• Beat in eggs 1 at a time. Mix in cooled orange juice mixture. Pour filling into crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.Bake cake until just set in center, about 1 hour and 35 minutes. Remove cake from roasting pan; remove foil. Place cake directly in refrigerator and chill overnight.
• 3) Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly toward the end, until the liquid has evaporated and the mixture is reduce to 3/4 cup, about 5 minutes.
• With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer. When cool, spread onto cool cheesecake.
• 4) Pour heavy cream in a large bowl. Whip until soft peaks form. Add confectioners' sugar. Whip until you have stiff peaks. Pipe onto cheesecake.

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.

SPICED POMEGRANATE & ORANGE GLAZED HAM

Steps:

• Put the gammon in a large pan with the bay leaves, star anise, cloves, 6 allspice berries and 8 peppercorns. Pour over the pomegranate juice to cover the gammon (you may need to top up with water). Add one of the orange halves, then bring to a simmer and partially cover with a lid. Cook for 2 hrs 30 mins, topping up with water as needed to keep the gammon covered. Leave to cool in the liquid for 20 mins, then lift out and place on a baking tray lined with baking parchment.
• Heat the oven to 200C/180C fan/gas 6. Cut the skin off the gammon, leaving a 1cm layer of fat. Score lines into the fat at ½cm intervals using knife. Bake for 15 mins until the fat is starting to crisp.
• Meanwhile, crush the remaining allspice berries and peppercorns with a pestle and mortar. Combine the crushed spices with the molasses, mustard, sugar and 1 tsp orange juice. Remove the gammon from the oven and brush over the molasses mixture. Arrange the orange slices over the gammon, securing them with some cloves.
• Turn the oven to 180C/160C fan/gas 4 and return the gammon to the oven for another 20 mins. Brush the honey over the orange slices and bake for another 5-10 mins, or until the glaze is bubbling. Leave to rest for at least 20 mins, then serve with bay leaves and pomegranate seeds scattered over, if you like.

POMEGRANATE GLAZE

Steps:

• In a large saucepan, simmer juice & sugar until reduced to 1.5c, about 15 minutes.
• Whisk in mustard. Whisk in butter until melted & smoooooth.
• Stir in optional pomegranate seeds.

ELEGANT ORANGE BLOSSOM CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan., In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger., In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry., Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.