Pomegranate Ricotta Cheesecake
- Print
Ingredients
Crust- 1 1/2 cups All-purpose flour
- 1/3 cup Powdered sugar
- 1/4 tsp Salt
- 1/2 cup Unsalted butter, cold
- 1 Large egg yolk
- 2 tsp Heavy cream
- 1/2 tsp Vanilla extract
- 8 oz Cream cheese, room temperature
- 1/2 cup Ricotta
- 3/4 tsp Orange zest, finely grated
- 1/4 cup Sugar
- 1/2 tsp Vanilla extract
- 2 tbsp of All-purpose flour
- 1 egg
- 1 1/4 cups Fresh pomegranate juice
- 2 tbsp Sugar
- 2 1/2 tsp Unflavored gelatin
- 3 tbsp Orange liqueur, Cointreau or Grand Marnier, optional
- 2/3 cup Pomegranate seeds
Instructions
For the crust
- Add the flour, powdered sugar and salt to a food processor and pulse to combine.
- Add the cold butter, and continue pulsing until it resembles coarse meal.
- In a separate bowl, whisk together the egg yolk, cream and vanilla. Slowly pour it through the access tube with the processor running on low.
- Continue processing until the mixture gathers itself into a ball. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350F.
- Roll out crust and press into 9 inch tart pan. Use a fork to prick entire surface of dough. Chill in the freezer for 20 minutes.
- Bake for 20 minutes. Remove from oven and allow it to cool on a rack.
For the filling
- In a food processor, process the cream cheese, ricotta, ¼ cup sugar, 2 tbsp flour, orange zest and vanilla until smooth.
- Add the egg and pulse to combine.
- Pour the cream cheese mixture into crust. Bake 25-30 minutes, until the filling is set in center.
- Allow to cool to room temperature and then refrigerate for at least 1 hour before making the gelée.
For the gelée
- Combine pomegranate juice and sugar in a saucepan and sprinkle gelatin over mixture. Let stand 5 minutes. Cook mixture on medium heat just until sugar and gelatin are dissolved, about 5 minutes.
- Remove from heat, skim off foam if needed, and let cool for 20 minutes.
- Stir in liqueur if using.
- Slowly pour the gelée over the chilled tart until just below edge of crust, being careful not to overfill. Continue to chill tart until gelée sets, about 1 hour.
- Arrange pomegranate seeds on top right before serving.
Notes
Recipe adapted from OliveAndMango.com