In recent years, the pomegranate has grown in popularity in American markets. Consumed whole, the arils (or seeds) of this sweet-yet-tangy fruit are the perfect cheesecake topping.
11⁄2 cups graham cracker crumbs
1⁄4 cup melted butter
1 (1⁄4 oz.) pkgs. gelatin
1⁄2 cup water
3 (8 oz.) pkgs. cream cheese
3⁄4 cup sugar
1 tsp. vanilla
1 cup whipping cream
- Preheat oven to 375°F.
- Mix graham cracker crumbs thoroughly with melted butter. Gently press crumbs into the bottom and up 1 in. of the sides of a 9-in. springform pan. Bake in preheated oven for 10 min. Cool completely.
- Sprinkle gelatin over the water in a small saucepan. Let set for 5 min., then heat until gelatin has dissolved. Set aside to cool.
- Mix the cream cheese, sugar, and vanilla until fluffy. Mix in gelatin. Set aside.
- Whip cream until stiff. Gently but completely mix cream cheese and 1⁄2 cup pomegranate arils into the whipped cream. Spoon into prepared, cooled crust. Smooth out the top.
- Refrigerate 2 hr. until set. (Can be made the day ahead.) To remove from pan, gently run a sharp knife around the inside of the pan, then open the pan. Top with remaining pomegranate arils.