Preheat oven to 350?F In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1 1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1 3/4 inches, using a thin metal spatula to spread dough.
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Reduce oven temperature to 325?F For filling, in an extra large mixing bowl beat cream cheese and 1 1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.
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Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes, or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven. Stir together the remaining sour cream, sugar, and vanilla. Spread the sour cream mixture over the top of the baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen the crust from the sides of the pan. Cool for 30 minutes more. Remove the sides of the pan; cool completely. Cover; chill 4 hours or overnight.
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In a saucepan bring pomegranate juice to boiling. Reduce heat and boil gently, uncovered, until reduced to 1 cup (10-12 minutes. Stir together brown sugar and cornstarch; add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving. Use to top Pomegranate Cheesecake.
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Remove the cheesecake and the Pomegranate Sauce from refrigerator 15 minutes before serving. Pile remaining 3/4 cup pomegranate seeds in the center of the cheesecake. Pour most of the sauce over the top of cheesecake; It will spill down the sides and that is ok!!
Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1 3/4 inches, using a thin metal spatula to spread dough.
*
Reduce oven temperature to 325?F For filling, in an extra large mixing bowl beat cream cheese and 1 1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.
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Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes, or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven. Stir together the remaining sour cream, sugar, and vanilla. Spread the sour cream mixture over the top of the baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen the crust from the sides of the pan. Cool for 30 minutes more. Remove the sides of the pan; cool completely. Cover; chill 4 hours or overnight.
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In a saucepan bring pomegranate juice to boiling. Reduce heat and boil gently, uncovered, until reduced to 1 cup (10-12 minutes. Stir together brown sugar and cornstarch; add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving. Use to top Pomegranate Cheesecake.
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Remove the cheesecake and the Pomegranate Sauce from refrigerator 15 minutes before serving. Pile remaining 3/4 cup pomegranate seeds in the center of the cheesecake. Pour most of the sauce over the top of cheesecake; It will spill down the sides and that is ok!!
AK....is'nt the Pomegranate really sour......Ha! The recipe sounds yummy though ! IAD.
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