This gorgeous cheesecake deserves a spot on your holiday menu.
Victor Protasio
Youve just landed on theChristmas dessertyou will make time and again.
Its joyful and vibrant and guaranteed to be a crowd-pleaser.
Photo:Victor Protasio
This white chocolate cheesecake recipe is decked out in Christmas colors while still looking classy.
A silky pomegranate sauce is served alongside for some extra sweet-tart tang.
Feel free to vary the nuts and fruit that top the cheesecake.
Other delicious combinations include sliced, toasted almonds with raspberries and chopped, toasted pecans with dried cranberries.
This recipe was developed by Melissa Gray.
Press evenly into bottom and 1 inch up sides of prepared pan.
Bakecrust until dark brown and fragrant, about 12 minutes.
Let pan cool on a wire rack while you make filling.
Reduceoven temperature to 325F.
Combine cream cheese and 3/4 cup sugar in a large bowl.
Beat with an electric mixer until very smooth.
With mixer on low speed, add eggs, 1 at a time, beating until just incorporated.
Add sour cream, melted chocolate, 1 tablespoon cornstarch, and 1/2 teaspoon salt.
Beat on low speed until combined.
Pour filling into crust and smooth top.
Place pan on a rimmed baking sheet.
Bake until sides are set but center is still slightly jiggly, 50 to 60 minutes.
Let cheesecake cool completely on a wire rack about 1 hour.
Refrigerate, covered, for at least 4 hours and up to 12 hours.
While cheesecake chills, stir together 2 teaspoons water and remaining 2 teaspoons cornstarch in a small bowl.
Bring pomegranate juice and remaining 1 1/2 tablespoons sugar to a boil over medium-high in a small saucepan.
Boil, stirring occasionally, until reduced to about 1/2 cup, about 15 minutes.
Stir in lime juice, remaining 1 tablespoon butter, and remaining 1/4 teaspoon salt.
Transfer to a small bowl.
Set aside or refrigerate until ready to use.
Run a paring knife around edges of crust.
Remove sides of springform pan.
Run knife around bottom of cheesecake to loosen.
Gently shimmy or use large spatulas to transfer cheesecake onto a cake stand or serving plate.
Decorate cheesecake with pomegranate arils, lime zest, and pistachios.
Use a Microplane zester to grate white chocolate over top of the cheesecake, if desired.
Serve cold or at room temperature with pomegranate sauce.
2,000 calories a day is used for general nutrition advice.
