I rebaked a cheesecake for Christmas, as an order from my co-worker, and decided to try something else that had colour red in it.
Pomegranates are everywhere in Georgia.
We had them in our backyard, and I would always marvel at them. How could such thin branches hold these oversized fruits?
In case you were wondering why the crust seems a bit darker, it is because I overbaked them. Again...
But it was not burnt so, please hire me 😅
- Set ingredients outside the fridge to warm it up to room temperature.
- Preheat oven to 177° C (350° F)
- In a saucepan melt butter on low heat. Add cinnamon, nutmeg, salt, erythritol, and stevia; stir until fully dissolved. Add ground almonds and walnuts. Even it out on a 9" springform pan with a bit of height around the rim.
- Bake for approximately 10 min.
- Separate eggs. In a small dish mix egg whites with cream of tartar until stiff; set it in a fridge.
- In a large bowl, mix together cream cheese, butter, vanilla, and sugar until smooth. Add Sour Cream and honey.
- Add the yolks together and mix gently for a short period of time (Do not overmix). Fold in the egg whites with a spatula without deflating the whites too much.
- Bake for 50-70 minutes, or until the only the center is jiggly when you shake it. Allow to cool at room temperature, then refrigerate for at least 6 hours before serving.
- In a saucepan, heat water and add cornstarch to it to make a thick paste.
- Add pomegranate juice and sugar and bring to boil. Reduce to simmer.
- Keep stirring until it starts to thicken.
- Let it cool down and then spread it on the cheesecake.
- Sprinkle pomegranate seeds.