Would you like a change of pace with the Philadelphia cake? If so, then the pomegranate cheesecake is the perfect choice! The pomegranate contains a whole bundle of substances that protect our body cells from the harmful effects of so-called free radicals. Scientists confirm that, for example, the flavonoids and tannins in pomegranate act as a natural anti-aging agent, lowering blood pressure and preventing inflammation.
For a more Asian feeling, you can replace the almonds in the biscuit base with chopped, unsalted pistachios.
- For the filling
- 5 sheets gelatin
- 28 ounces cream cheese
- ½ teaspoon organic lemon zest
- 7 tablespoons powdered sugar
- 1 Vanilla bean
- 7 ounces Whipped cream
- 1 Mango
- 2 tablespoons Orange juice
- 1 tablespoon honey
Place the shortbread cookies in a freezer bag and crumble finely with a rolling pin. Mix the crumbs with the nuts and melted butter. Spread on the bottom of the tart tin, pressing evenly and refrigerate.
For the filling, soak the gelatin in cold water for 10 minutes. Drain and melt in a small pot over low heat. Stir the cream cheese with the lemon zest, powdered sugar and the vanilla seeds until smooth and stir 4-5 tablespoons of it into the gelatin. Fold the gelatin into the remaining cream cheese. Whip the cream until stiff and fold into the mixture. Pour the mixture onto the cookie base and spread smooth. Refrigerate for a minimum of 4 hours.
For the topping, soak the gelatin in cold water. Halve the pomegranate and remove the seeds. Warm up the apple juice slightly in a small saucepan and dissolve the drained gelatin in it. Add the pomegranate seeds and allow to cool. Shortly before the liquid starts to gel, pour over the cheesecake and refrigerate for at least another hour. Serve the cheesecake cut into slices.