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Pomegranate cheesecake with decoration
Elegant cheesecake featuring a shiny pomegranate glaze layer

Pomegranate Cheesecake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The meeting of cheesecake and pomegranate is no accident: the silky richness of cream cheese cries out for the acidic, crunchy freshness of pomegranate. Although cheesecake is an iconic sweet of New York, the use of pomegranate smuggles the elegance of Persian cuisine into the dessert. This cake is festive not only in taste but also in appearance, as the ruby red jelly layer glistens on top of the snow-white cream.
🕒 Prep Time 45 mins
🍳 Cook Time 10 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 410 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Springform cake tin (20-22 cm): For removing the cake without damage.
  • Whisk: For aerating the cream.
  • Sieve: For straining pomegranate juice (if making from fresh fruit).
  • Heavy-bottomed saucepan: For gentle heating of gelatine.

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Grind the biscuits into fine crumbs, then mix with the melted butter and a pinch of salt. The texture is right if it holds together when pressed, like wet sand.

Tip: Salt highlights the biscuit flavour and counteracts the sweetness of the cream.
2 ✓

Press the biscuit mixture evenly into the bottom of a springform tin (use the bottom of a glass to compact it). Place in the fridge for at least 30 minutes to set.

Tip: Compacting is important so the base doesn't fall apart when slicing.
3 ✓

Sprinkle the gelatine into the cold water and leave to bloom for 5-10 minutes until spongy.

Tip: Blooming (hydrating) is necessary for the gelatine to dissolve lump-free later.
4 ✓

Heat the bloomed gelatine over low heat, stirring constantly until liquid (do not boil!), then leave to cool until lukewarm.

Tip: If gelatine boils, it loses its setting ability (protein denaturation).
5 ✓

Mix the room temperature cream cheese until smooth with the icing sugar and vanilla. In another bowl, whip the cold double cream into soft peaks.

Tip: Cream cheese can be mixed lump-free if not cold.
6 ✓

Mix 1-2 tablespoons of the cheese mixture into the lukewarm gelatine (tempering), then pour this back into the rest of the cream and mix thoroughly.

Tip: This prevents the gelatine from setting immediately and becoming 'pebbly' upon contact with the cold cream.
7 ✓

Fold the cream cheese together with the whipped cream using gentle movements so as not to break the foam. Pour onto the biscuit base, smooth it out, and refrigerate for 4 hours.

Tip: Preserving air bubbles makes the cream light.
8 ✓

For the topping, warm the pomegranate juice, dissolve a pinch (approx. half a teaspoon) of pre-soaked gelatine in it, then cool to room temperature.

Tip: If you pour it hot onto the cake, it will melt the cream underneath.
9 ✓

Sprinkle the pomegranate seeds on top of the set cake, pour over the gelatine juice, and return to the fridge for another 1 hour.

Tip: The seeds will thus stick nicely into the jelly and won't roll off when slicing.

Recipe FAQ

Why did the cream get lumpy?
Likely the gelatine was too cold when added to the cream, or the cheese cream was too cold. This can be avoided by tempering (mixing a little cream into the gelatine first).
Can I use shop-bought pomegranate juice?
Yes, but choose a 100% version with no added sugar for more intense flavour.
How long does it keep?
It stays fresh in the fridge, covered, for 3-4 days.

Ingredients

  • 200 g Butter biscuits (e.g. Rich Tea or Digestives)
  • 100 g Butter (melted)
  • 400 g Cream cheese (room temperature)
  • 200 ml Double cream (cold)
  • 100 g Icing sugar
  • 15 g Gelatine powder
  • 50 ml Cold water
  • 150 g Pomegranate seeds
  • 100 ml Pomegranate juice
  • 1 pinch Salt
  • 1 tsp Vanilla extract