Mother’s Day is just around the corner.  Have you gotten anything for her yet?  Don’t worry, I have you covered.  Let’s make her a Mother’s Day pomegranate cheesecake with a pistachio crust and pomegranate sauce.  She’ll love it, I promise.  So let’s get to it. 

Mother’s Day Pomegranate Cheesecake: The Process

     The first thing we have to do to make this Mother’s Day Pomegranate Cheesecake is prepare the pan, and make our crust.   To do this, we are first going to crush up our pistachios, Add the melted butter to this and press it into the pan,  Bake this for 10 minutes and the place it in the freezer for 1 hour.

      Now let’s make our cheesecake base.  First, we are going to beat our softened cream cheese in the bowl of a stand mixe rfitted with a paddle attatchent or hand mixer and a regular bowl.  Beat until smooth.  This will take about 5-10 minutes.  Make sure to scrape down the bottem and the sides of the bowl to make sure every bit of cream cheese is smooth.  This is going to end up being a pinkish color from the juice so you really want to make sure there is minimal specks of unblended cream cheese because these will likely not blend in and you will have ugly,white specks inside of your cheesecake.  It’s up to you if you care about that but it drives me crazy, personally.  I will show you a trick later to make sure everything is completely smooth.

      Add the sugar and mix this until incoperated.  Scrape down the bottom and the sides of the bowl and beat again until it’s all incorporated and smooth.  Then, add the juice and mix until incorperated scrape down the bottem and the sides of the bowl and beat until smooth.  See the little specks of cream cheese? Dont worry, we will get rid of those later..  

    Next, we are going to add our plain greek yogurt, beat until incorporated, scrape down the bottem and the sides of the bowl and beat again until incorperated.  Then do the same with the eggs, mixing in between each addition.

      Now for the tip that I was going to show you.  Remember those specks of cream cheese?  Before  we put the batter in the prepared crust we are going to pass it through a sieve to get out any of those chunks.  So just hover the sieve over the crust and pour the better through. Use a spatula to push the batter through.  

      That’s so satisfying! Beautiful, smooth batter.  Now, I don’t know why because the juice was not carbonated but I got quite a lot of bubbles on the top of the cake that I had to tap out.  Some would not go away so I left them.

    Bake your cheesecake in a waterbacth in the oven for about an hour and 20 minutes.  It’s a little more leaky from the juice so it took a little longer.  You will know it’s done when the edges of the cake are set but the middle jiggles slightly.  When it’s done, shut off the even and crack the oven door.  Leave the cake in there for an additional hour.  Then take the cake out, cover it with plastic wrap and stick it in the fridge overnight.

     Now you can make the pomegranante sauce.  You are first going to put the juice in a pot and bring it to a boil.  Once it boils simmer for 15 to 20 minutes or until reduced by half.  While this is happening prepare your cornstarch and water slurry and the one cup of sugar.  Once the juice is reduced, add in the sugar and slurry.  Bring this back to a boil and boil for about 5 minutes or until thickened.  Transfer to a differant comtainor and place this in fridge until ready to decorate.

   In the morning, take cheesecake out of the fridge and un-mold it.  Decorate with sauce, pomegranate seeds and pistachio pieces.  Enjoy right away or store in the fridge for up to 2 weeks.

     I hope you guys enjoy the cake and have a great mothers day.  As you can probably see I changed things up on my site just a little.  Now I included the whole recipe in my post but also If you would like a little bit more information about each of the components thet are linked below as well.

Pomagranate Cheesecake

Yield: 1 9 inch Cheesecake

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Additional Time: 9 hours

Total Time: 10 hours 40 minutes

Rich, decadent​ cheesecake flavored with tart, fruity pomegranate​.

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Ingredients

For Crust

• 2.5 cups of pistachios
• 4 Tbsp unsalted butter

For Cheesecake

• 3 blocks of cream cheese
• 1 cup of granulated sugar
• 5 eggs
• 1/2 cup of plain greek yogurt
• 1.5 cups of Pomegranate juice

For Sauce

• 2 cups of pomegranate juice
• 1 cup of granulated sugar
• 1 Tbsp of cornstarch
• 2 Tbsp of water

For Decoration

• Pomegranate Sauce
• 1/4 cup of pomegranate seeds
• 1/4 cup of pistachio pieces

Components

• Pomegranate Sauce
• Pistachio Crust
• Plain Vanilla Cheesecake

Instructions

For Crust

1. Preheat the oven to 350 degrees. Prepare a 9 inch springform pan by laying a parchment paper circle in the bottom of the pan and then secure the side of the pan to the bottom.. Spray the bottom with nonstick spray. Line the bottom of the pan and halfway up the sides with aluminum foil.
2. Crush the pistachios into coarse crumbs in a food processor or a freezer bag with a rolling pin.
3. Add the melted butter and mix to incorporate. You are looking for the mixture to resemble wet sand.
4. Press the mixture into the pan, making sure it reaches to the edge.
5. Bake in a 350 degree oven for 10 minutes or until golden brown.
6. Take the crust out, let it cool and stick ti in the freezer for 1 hour.

For cheesecake:

1. Place your softened cream in the bowl of your stand mixer fitted with a paddle attachment or hand mixer with a regular bowl. Beat on medium speed for about 5-10 minutes or until the cream cheese is completely smooth. Scrape down the bottom and the sides of the bowl to ensure that everything is well incorporated.
2. Add in the sugar and vanilla extract and beat the mixture until well incorporated. Scrape down the bottom and the sides of the bowl and beat one last time.
3. Add in the juice and beat on low speed until combined. Scrape down the bottom and sides of the bowl and mix again until combined and smooth.
4. Add in the plain greek yogurt and beat until combined. Scrape down the bottom and the sides of the bowl and beat one final time to make sure everything is smooth.
5. Add in your eggs one at a time, beating between each addition Scrape down the bottom and sides of the bowl and beat once more until smooth.
6. Pour the batter into a fine mesh sieve that is held above your prepared pan. This will get out any lumps in your batter. This part is optional.
7. Bake in a 350 degree oven for 1 hour and 20 minutes or until it jiggles slightly in the middle but the edges are set.
8. Once done, turn off the oven and crack the oven door. Leave the cheesecake there to cool for an additional hour.
9. Take the cheesecake out and cover with clear plastic wrap. Place in the fridge overnight.
10. In the morning. Take the cheesecake out of the fridge, remove it from the pan and top with the pomegranate sauce, pomegranate seeds and chopped up pistachio.

For Sauce -

1. Pour the pomegranate juice in a medium, heavy bottom sauce pot and bring to a boil.
2. Simmer for about 15-20 minutes or until reduced by half.
3. Mix one Tbsp of corn starch with 2 Tbsp of water. Add this to the juice along with the sugar. Cook until the mixture thickens and the sugar dissolves. About 5 minutes.

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