Ruby Fresh Pomegranate Cheesecake

Pomegranate Cheesecake


1/2 cup butter, softened
4 eggs
1 tbsp plus 1 tsp vanilla
1 16oz carton dairy sour cream
1 tsp lemon zest
1/4 cup packed brown sugar
1 1/4 cups plus 1/4 cup all purpose flour
4 8 oz pkg cream cheese, softened
1 1/4 cups plus 1/4 cup granulated sugar
1 1/2 cups Ruby Fresh Pomegranate Arils


Preheat oven to 350 degrees 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 on bottom of ungreased 10 inch spring-form 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. Reduce oven temp to 325 degrees 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 tbsp vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, lemon zest and 3/4 cup of the Ruby Fresh Pomegranate Arils. Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed

Stir together remaining sour cream, sugar and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.

Remove cheesecake and pomegranate sauce (see recipe below) from refrigerator 15 minutes before serving. Spoon sauce over top of cheesecake; place remaining 3/4 cup Ruby Fresh Pomegranate Arils in center of cheesecake and serve.

Pomegranate Sauce

3/4 cup sugar
3 tbsp cornstarch, sifted
2 cups pomegranate juice

In a medium saucepan, combine sugar and cornstarch. Stir in the pomegranate juice. Cook the sauce over medium heat, stirring constantly, until sauce begins to thicken. When the sauce coats the back of a wooden spoon, remove from heat and let cool.