- Servings: 8
- 1 1/4 cup graham cracker crumbs
- 4 - 5 tablespoons melted butter
- 4 tablespoons sugar
- 3 - 8oz packs of cream cheese at room temperature
- 4 eggs
- 1 cup of sugar
- 2 tablespoons vanilla
- 1/2 teaspoon lemon juice
- Sour Cream Topping (btw...this cheesecake as 2....yes TWO toppings)
- 16 oz sour cream
- 1/3 cup plus 1 tablespoon sugar
- 1 tablespoon vanilla
- Pomegranate topping
- 1 1/2 tablespoons cornstarch
- 1/2 cup plus 3 tablespoons pomegranate juice
- 2 tablespoons sugar
- 1 1/2 cups pomegranate arils
- 2 tablespoons orange liqueur
- 1/2 teaspoon orange zest (more to garnish if desired)
Preheat the oven to 325'
Pat on the bottom of a springform pan and up the sides a little. (I like to use the bottom of a glass to get up along the edges....works wonderfully.)
Place in the refrigerator while mixing the filling together.
Beat the cream cheese until smooth. Blend in remaining ingredients. Pour into your graham cracker crust.
Place in the middle rack in your oven. Pour 1 cup of hot water into a dish on a rack below your cheesecake. Bake for 1 hour, turning the cake 90' halfway through. If needed, add another cup of hot water to the baking dish. This helps prevent big cracks by providing a humid atmosphere within your oven.
Sour Cream Topping:
Combing and pour on top of the cheesecake.
Bake for an additional 10 minutes. Cool and refrigerate
Dissolve the cornstarch in 3 tablespoons of pomegranate juice
In a saucepan, over medium heat, bring the remaining 1/2 cup pomegranate juice, orange liqueur and sugar to a boil Stir in the cornstarch mixture and heat, stirring constantly until everything thickens. Stir in the pomegranate arils and orange zest. Pour everything into a bowl and set the bowl inside a larger bowl that contains ice water.
Stir to cool. Spread over the top of your chilled cheesecake. Chill an additional 2 hours or more.