White Chocolate Pomegranate Cheesecake

 


White Chocolate Pomegranate Cheesecake

Ingredients

7 oz gingersnap cookies, finely crushed (1 1/2 cups)

6 Tbsp unsalted butter, melted, divided, plus more for greasing pan

3/4 cup, plus 2 1/2 Tbsp granulated sugar

1 tsp kosher salt, divided

3 8-oz packages cream cheese, at room temperature

3 large eggs, at room temperature

2/3 cup sour cream

7 oz white chocolate, melted and cooled to room temperature, plus more, unmelted, for topping (optional)

1 Tbsp plus 2 tsp cornstarch (divided)

1 1/2 cups pomegranate juice

2 tsp. lime zest plus 1/2 tsp. fresh juice (from 1 lime)

1/4 cup pomegranate arils

2 Tbsp roasted salted pistachios, roughly chopped

Directions

Preheat oven to 350°F with a rack in center position. Wrap bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; lightly grease pan with butter.

Stir together crushed cookies, 5 tablespoons melted butter, 1 tablespoon sugar, and 1/4 teaspoon salt in a medium bowl. Press evenly into bottom and 1 inch up sides of prepared pan.

Bake crust until dark brown and fragrant, about 12 minutes. Let pan cool on a wire rack while you make filling.

Reduce oven temperature to 325°F. 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.


Reduce heat to medium and stir in cornstarch-water mixture; cook, stirring often, until sauce thickens and coats the back of a spoon, about 2 minutes. Remove from heat. 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.

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