I made an oven-free pomegranate cheesecake with lots of sparkling pomegranates. I made a cheesecake with grenadine syrup and it smelled so good and I think it’s the best oven-free cheesecake I’ve ever made. I harden the jelly with pomegranate seeds in the middle, pomegranate seeds with seeds on top are as pretty as a pearl. Above, pink fresh cream is molded into a rose shape and sprinkled with pomegranate seeds, the color is very eye-catching. There’s a pomegranate in it, so the seeds will fall out when you eat it, but that’s okay because it’s fun. It was so delicious that it made me feel sweet.

♥ Ingredient

Die stripping size: 15cm x 7cm

200g pomegranate

40g sugar

Peach Flavored Soft Drink 130g

15g sugar

4g gelatin leaves

80g pomegranate

Crushed lotus cake 80g

30g melted unsalted butter

200g cream cheese

40g sugar

35g plain yogurt

2g vanilla extract

5g lemon juice

5g gelatin leaves

120g whipped cream about 50%

100g fresh cream for decoration

♥ Recipe

1. Put pomegranate and sugar in a pot and bring to a boil over low heat, strain through a sieve to cool.

2. Add sugar to warm peach-flavored beverage and mix well, add soaked gelatin and mix well, then add pomegranate and mix well.

3. Pour into a 12 cm mold and let it harden in the refrigerator for about an hour.

4. Put the mashed lotus cake and melted unsalted butter, mix well, press the bottom of the mold 15cm, put it in the refrigerator.

5. Open the package of cream cheese, add sugar and mix well, then add plain yogurt, vanilla extract and lime juice and mix well.

6. Soak in cold water for about 10 minutes, microwave for about 10 seconds, add melted gelatin and mix well.

7. Pour a little into the mold, let it cool in the fridge for about 1 hour to harden, put the frozen pomegranate jelly in the middle, pour in the rest of the cheese mixture, and let it cool in the fridge for about 2 hours. harden.

8. Remove the mold and garnish with whipped cream and pomegranate.