Best 3 Pomegranate Cheesecake With Clementine Gelato Recipes

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Indulge in a delightful culinary journey with our tantalizing Pomegranate Cheesecake with Clementine Gelato and delectable Chocolate-Hazelnut Torte. These irresistible desserts are sure to captivate your taste buds and leave you craving for more.

The vibrant Pomegranate Cheesecake is a symphony of flavors, featuring a creamy cheesecake filling swirled with vibrant pomegranate arils, nestled atop a graham cracker crust. Its tangy-sweet notes are perfectly complemented by the refreshing Clementine Gelato, a frozen treat bursting with citrusy goodness.

For chocolate lovers, the Chocolate-Hazelnut Torte is an absolute dream. Layers of rich chocolate cake alternate with velvety hazelnut mousse, creating a harmonious balance of textures and flavors. A luscious chocolate ganache glaze adds an extra touch of decadence, making this torte an irresistible indulgence.

Whether you're celebrating a special occasion or simply seeking a sweet treat, these recipes are guaranteed to impress. With detailed instructions and helpful tips, you'll be able to recreate these culinary masterpieces in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure!

Here are our top 3 tried and tested recipes!

POMEGRANATE CHEESECAKE



Pomegranate Cheesecake image

This is a delicious and beautiful dessert that is perfect for holidays and special occasions. It also makes a very romantic dish! It is from Better Homes and Gardens magazine.

Provided by gothchef

Categories     Cheesecake

Time 51m

Yield 16 serving(s)

Number Of Ingredients 16

1/2 cup butter, softened
1/4 cup brown sugar, packed
4 eggs
1 1/4 cups all-purpose flour, plus
1/4 cup all-purpose flour
4 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar, plus
1/4 cup granulated sugar
1 tablespoon vanilla
1 teaspoon vanilla
1 (16 ounce) carton sour cream
1 teaspoon finely shredded lemon peel
1 1/2 cups pomegranate seeds
1 (16 ounce) bottle pom wonderful pomegranate juice
1/4 cup packed brown sugar
1 tablespoon cornstarch

Steps:

  • Prep: 50 minutes.
  • Bake: 1 hour, 25 minutes.
  • Cool: 2 hours.
  • Chill: 4 hours.
  • Prepare Pomegranate Sauce.
  • Preheat oven to 350°F In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1 1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
  • Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1 3/4 inches, using a thin metal spatula to spread dough.
  • Reduce oven temperature to 325°F For filling, in an extra large mixing bowl beat cream cheese and 1 1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.
  • 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.
  • Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.
  • Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce.
  • *TIP* Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.
  • EACH SERVING WITH SAUCE: 490 cal, 33 g fat (20 g sat. fat), 143 mg chol, 246 mg sodium, 42 g carbo, 8 g pro. Daily Values: 24% vit. A, 6% vit. C, 9% calcium. 10% iron.
  • Pomegranate Sauce (start to finish: 18 min).
  • In a saucepan bring pomegranate juice to boiling. Reduce heat, boil gently, uncovered, until reduced to 1 cup (10-12 minutes. Stir together brown sugar and cornstarch; add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving. Use to top Pomegranate Cheesecake.
  • EACH SERVING: 33 cal, 3 mg sodium, 8 g carbo. Daill values: 5% vit. C, 1% iron.

Nutrition Facts : Calories 495.9, Fat 32.7, SaturatedFat 18.5, Cholesterol 139.8, Sodium 280.2, Carbohydrate 45.1, Fiber 1, Sugar 34.3, Protein 7.2

POMEGRANATE CHEESECAKE WITH CLEMENTINE GELATO RECIPE - (4.4/5)



Pomegranate Cheesecake with Clementine Gelato Recipe - (4.4/5) image

Provided by blum099

Number Of Ingredients 26

BASE:
1 cup cashews
2 tablespoons agave syrup
1/4 cup coconut oil
2 teaspoons vanilla extract
1/4 teaspoon salt
2 teaspoons lemon juice
FILLING:
3 cups cashews, soaked for 1 to 2 hours
1 cup coconut oil
1/2 cup lemon juice
2 tablespoons vanilla extract
1/2 teaspoon salt
3/4 cup agave
1 1/2 cup pomegranate juice
1/2 cup beetroot juice (optional, just for color)
CLEMENTINE GELATO:
2 cups cashews
1/2 cup coconut butter or oil
1/4 cup agave nectar
1 teaspoon vanilla extract
3 cups almond milk*
1 cup clementine juice
2 teaspoons clementine zest
Pinch salt
Almond milk can be made by blending 1 cup of almonds with 3 cups of water, and straining through a nut milk bag or sieve.

Steps:

  • BASE: First process cashews until they become fine as flour. Add remaining ingredients and process again. Press into the bottom of a 9″ springform pan and place in fridge whilst working on filling. FILLING: Blend all ingredients in a high speed blender under smooth. Pour on top of the base. Place in the freezer to set. Once it's set, the cheesecake can be moved to, and stored in, the fridge until ready to eat CLEMENTINE GELATO: Blend all ingredients in a high-speed blender until smooth. Taste for sweetness-you may need to add extra agave if your clementines weren't that sweet. Pour mixture into a rectangular container and place in the freezer to set. Once set, pass through a juicer with a homogenizing attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice-cream maker.

CHEESECAKE WITH POMEGRANATE SAUCE



Cheesecake with Pomegranate Sauce image

Provided by Marcela Valladolid

Categories     dessert

Time 10h15m

Yield 6 to 8 servings

Number Of Ingredients 12

5 tablespoons unsalted butter, melted and cooled, plus more for buttering the pan
12 graham crackers
1/4 cup granulated sugar
1/4 teaspoon salt
Four 8-ounce packages cream cheese, at room temperature
1 1/4 cups granulated sugar
1/2 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
2 cups pomegranate juice
1/4 cup granulated sugar
1/2 cup fresh pomegranate seeds

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.

Tips:

  • Use fresh and ripe ingredients. This will ensure that your cheesecake and gelato are packed with flavor.
  • Don't overbeat the cream cheese. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 6 hours before serving. This will allow the flavors to develop and the cheesecake to set properly.
  • When making the gelato, be sure to chill the mixture thoroughly before churning. This will help the gelato to churn smoothly and prevent it from becoming icy.
  • Serve the cheesecake with the clementine gelato and a drizzle of pomegranate syrup. This will create a beautiful and delicious dessert that is sure to impress your guests.

Conclusion:

This pomegranate cheesecake with clementine gelato is a delightful and refreshing dessert that is perfect for any occasion. The cheesecake is creamy and tangy, while the gelato is light and flavorful. The combination of the two is simply irresistible. With its vibrant colors and delicious flavors, this dessert is sure to be a hit at your next party or gathering.

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