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Posted in: Desserts
Prep Time:
80 Minutes
Serves:
8
Grill time:
60 Minutes

Pomegranate Cheesecake

with Pomegranate Syrup

Posted on by Andrea Alden
Pomegranate Cheesecake
Serves 8
Prep Time:
Grill time: 60 Minutes
It’s nearly National Cheesecake Day again - like I needed an excuse to make another cheesecake recipe. I wanted to make something a little different than my already copious chocoholic recipes and this tart Pomegranate Cheesecake hit the spot like a laser-guided dessert – What?! Those don’t exist? 

 

This gluten free dessert recipe is a take on the first cheesecake recipe that I posted on the blog. Don’t be fooled by the number of ingredients, the recipe does come together fairly quickly once you have the syrup made. The hard part is waiting for the cheesecake to cool so you can eat it.

Pour the filling in
Pour the filling in
Top with pomegranate bits
Top with pomegranate bits
Admire your handiwork
Admire your handiwork

Pomegranate Cheesecake

Serves: 8       Total Time: 2 Hours, 20 Minutes

Ingredients

Pomegranate Syrup:
  • 1 bottle (24 oz.) of Pom Wonderful pomegranate juice
  • 1/3 cup sugar
  • 2 tbsp. lemon juice/ ½ of a fresh lemon, squeezed
Crust:
  • 1¾ cups gluten free crushed chocolate wafers,
  • ¼ cup butter, melted
  • ¼ cup coconut oil, melted
  • pinch of salt
Cheesecake:
  • 2 packages (8 oz. each/ 2 cups) of cream cheese
  • 1 cup sour cream or greek yogurt
  • 1 cup sugar
  • 2 tbsp. all purpose gluten free flour
  • 1 tsp. vanilla
  • 1 egg
  • ¼ cup pomegranate syrup
  • 1 fresh pomegranate

Directions

Step 1
Leave your cream cheese out to get to room temperature.
Step 2
Combine the pomegranate juice, sugar, and lemon juice in a saucepan and bring to a simmer. Simmer over medium-low heat until the juice has reduced to a syrupy texture that coats the back of a spoon. This can take up to an hour.
Step 3
Preheat your grill to 350°F preparing to use the indirect grilling method. (If you have four burners, turn on the outside two. If you have three burners, turn on the outside two, leaving the one in the middle off. If two burners, turn on one only.)
Step 4
For the Crust: In a small bowl use a fork to combine the crushed chocolate wafers with the salt, melted butter, and coconut oil. Mix until all of the crumbs are wet.
Step 5
Spray your springform pan well with non-stick spray then press the crumb mixture into the bottom of the pan, and up the sides as far as you can go. If you have an old–school metal measuring cup with a flat bottom, that will make your life easier, if not, using your hands works too. The crumb mixture should evenly cover the bottom with no gaps, and should stick to the sides of the pan. Set the crust into the freezer to set while you make the filling.
Step 6
For the Cheesecake: Cut the cream cheese into smaller cubes and put them into a large bowl with the sugar, flour and vanilla. Blend with a mixer until well combined. Add the egg, pomegranate syrup, and sour cream, beating at low speed until smooth.
Step 7
Pour the filling into your crust lined pan.
Step 8
Wrap the bottom of the springform pan in tinfoil to ensure that it is watertight. Place the pan into a baking dish that can hold the cheesecake in the springform pan and some water. An 8-inch springform will fit into a 9x13 pan with loads of room for water.
Step 9
Place the 9x13 baking pan with the cheesecake in it onto the grill above the unlit burners, then add hot water carefully to the pan making sure not to get it into the batter.
Step 10
Bake the cheesecake in the water bath for about 60 minutes using indirect heat. You can test the doneness of your cheesecake by carefully jiggling it. If the center‐inch still moves like jello you’re ready to pull it out.
Step 11
Remove the cheesecake from the water bath and allow it to cool in the springform pan for about 15 minutes, then remove the sides of the pan and cool another 15 minutes. Chill for at least an hour. Do not put it in the freezer.
Step 12
Top the cheesecake with fresh pomegranate pods and the remaining pomegranate syrup.
Add pomegranate syrup
Add pomegranate syrup
Slice
Slice
Enjoy
Enjoy
Any fan of cheesecake will enjoy this gluten free Pomegranate Cheesecake recipe. The contrast of the pomegranate’s tartness was perfect with the creaminess of the cheesecake. Everyone enjoyed this dessert with a sweet white wine. That pinch of salt in the crust served to enhance everything. This was my first use of the water bath technique to bake a cheesecake. It makes cooking a little longer - 60 mins instead of 45 - but the top of the cheesecake was pretty much flawless. No cave in, no cracks, pure cheesecake goodness. If you need your cheesecake to look flawless, use this technique. I was very pleased with the results. 

 Happy Grilling!



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