Exquisite Pomegranate Cheesecake Recipe for a Stunning Yalda Night Celebration!

Pomegranate Cheesecake Recipe

Step 1: Prepare the Cheesecake Crust

First, melt the butter in a bowl over steam (double boiler). Then, crush the Petit Beurre biscuits using a food processor or a meat mallet until they turn into powder. Mix the crushed biscuits with the melted butter, then press the mixture into the bottom of a 25 cm springform pan. Smooth it out well and refrigerate for 30 minutes to set.

Step 2: Prepare the Milk and Gelatin Mixture

While the crust is chilling, pour the milk into a bowl and sprinkle the gelatin over it. Let it absorb the liquid and become spongy. Then, place the bowl over indirect heat (double boiler) until the gelatin dissolves. Finally, add vanilla extract to the mixture.

Step 3: Prepare the Cheesecake Filling

Sift the powdered sugar and place it in a bowl. Add mascarpone cheese and cream to the bowl, and beat on the lowest setting with a hand mixer. Add the milk and gelatin mixture from Step 2 and continue mixing for another minute. Take the crust out of the refrigerator and pour the cheese mixture over it. Return the pan to the refrigerator to set.

Step 4: Prepare the Pomegranate Jelly

Dissolve one packet of pomegranate jelly in 1.5 cups of hot water and place it over indirect heat until fully dissolved. Let it cool in the refrigerator for a few minutes until it thickens slightly, but doesn't fully set.

Final Step

Take the cheesecake out of the refrigerator and pour 2/3 of the cooled pomegranate jelly over the cheesecake filling. Place it back in the refrigerator until it is partially set. Once semi-set, add pomegranate seeds on top, then pour the remaining jelly over the seeds. Refrigerate for 7-8 hours until the cheesecake is fully set.