Cheesecake with pomegranate mirror

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Cream butter, vanillin sugar and 120 g sugar with the whisk of the hand mixer. Stir in 3 eggs one after the other. Mix flour and baking powder and stir into the dough alternately with the milk. spread the dough in a greased springform pan (26 cm Ø)

2. 2

   Mix 2 tbsp. starch with 50 ml pomegranate juice. Bring 350 ml pomegranate juice to the boil and stir in the mixed starch. Let simmer for about 1 minute while stirring and let cool down. Mix mascarpone, 200 g sugar, 3 eggs and 30 g starch until smooth. Spread half of the cheese mixture on the dough base. Spread the pomegranate jelly evenly and spread the rest of the cheese mixture on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 1/2 hours. Cover with aluminium foil after about 45 minutes

3. 3

   Take the cake out of the oven and let it cool down. Halve the pomegranate and knock out the seeds. Mix the cake glaze with 2 tablespoons of sugar in a pot. Mix with 250 ml pomegranate juice and bring to the boil while stirring continuously. Add the pomegranate seeds and spread on the cake. Let it cool down in a cool place

4. 4

   Waiting time 2-3 hours

Nutrition Facts

KCAL
470 kcal

CARBS
46 g

FATS
29 g

PROTEINS
6 g