Pomegranate Cheesecake

Pomegranate Cheesecake..Cheesecake!! An absolutely unavoidable recipe from the world of desserts!! Many ppl might think that cheesecake is a tedious recipe..But actually it is not..Here I have made a slight twist to the regular no bake cheesecake, by including pomegranates n hav come up with a much simplified recipe which is easy even for beginner, but the taste was out of the world!! When I was tasting the first piece after the photo shoot, really I couldn't stop with a single piece!! Then I suddenly remembered that I had to reserve some pieces for my little one n family 😂😂..So, I stopped with a steady mind 😂..But, believe me guys, this will be a hit recipe if u make it for mini dinner parties at home!! Now let's move on to the recipe..

RECIPE:

------------------------------------------

Preparation Time: 5 mins

Cooking Time: 20 mins

Serves: 3 persons

------------------------------------------

INGREDIENTS: [1 cup=250 ml]

------------------------------------------

Pomegranate - 1 big size or more

For the Crust:

Marie Biscuit - 10

Unsalted butter - 50 gm

For the filling:

Paneer - 100 gm

Thick Curd - 50 gm

Fresh cream - 100 ml

Chinagrass(agar agar) - 2.5 gm

Vanilla essence - 1/2 tsp

Powdered sugar - 13 tsp

For the top layer:

Powdered sugar - 4 tsp

Agar agar pieces - 1 tsp

METHOD:

---------------

1. After reserving a few spoons of pomegranate seeds, in a juicer, add the remaining pomegranate seeds and grind with very less water, and pour the strained juice in a cup. You will get 1 cup of juice. 

For the Crust: 

1. In a blender, add the biscuit and finely powder it. In a pan, add the butter and when it is melted, add the powdered biscuit, and saute for 2-3 mins. 

2. In a cake tin greased with butter, add the biscuit mix. With the bottom of a cup, press carefully to give a uniform layer. Now, refrigerate this for atleast 30 mins. The Crust is ready.

For the filling: 

1. In a blender, first grind the paneer pieces. Add curd and grind again. 

2. Slightly beat the fresh cream in a bowl with a whisk or beater to get a stiff creamy consistency, add this to the blender, and grind again very well to get a smooth puree. Transfer this to a vessel.

3. Add the powdered sugar, vanilla essence and mix very well. 

4. In a vessel, add 1/2 cup of pomegranate juice, boil well, add the agar agar and when it is completely dissolved, switch off the stove, and add this too to the vessel. 

5. Add a few pomegranate seeds too, and mix well. Now, pour this mix over the already set crust layer. Refrigerate for atleast 30 mins. Now the filling is ready.

For the top layer:

1. In a vessel, add the remaining 1/2 cup pomegranate juice, add the powdered sugar, and boil well until the quantity is reduced to almost half. 

2. Now, add the agar agar to the juice, and when it is completely dissolved, add a few pomegranate seeds, switch off the stove, and when it becomes slightly warm before starting to set, pour this over the filling layer very carefully. (You can also keep 1/4 cup pome juice in a bowl,  boil the remaining 1/4 cup pome juice and add agar agar pieces to it and when dissolved, add this to the pome juice in the bowl and mix well). Refrigerate for atleast 3 hrs. 

Finally, invert the cheesecake over a plate, invert it again over another plate, slice and serve!! That's it!!

Your delicious n finger licking Pomegranate Cheesecake is ready to be served!! Njjoy!!

NOTE:

-----------

1. You can also prepare pomegranate sauce and use it as the top layer. Garnish with your desired ingredients.

2. You can also use Rose food color while making the top layer if you need a pink color. 

3. For the top layer, you can also dissolve agar agar in little water, and use pome juice without boiling, if you don't want a slight brown color. But, as my fresh pome juice is already not so pink and slightly brown, I didn't worry about the color and boiled it.

4. Make sure that you place one layer above another layer only after it is completely set. Else, the layers will mess up.