By Lois M. Rodriguez
The cheesecake cuts into the tartness of the lemon and pomegranate, but there’s no denying that tangy goodness.
- 2 8-ounce packages cream cheese, room temperature
- 1 14-ounce can (1 1/4 cups) sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
In a large bowl, beat the cream cheese to a smooth consistency, then slowly add in the sweetened condensed milk. Beat in lemon juice and vanilla.
Pour the filling into crust (recipe below), cover with plastic wrap and refrigerate until firm, about 3 hours.
Release cheesecake from the mold.
2 packages graham crackers (crushed)
2 sticks melted butter
2 tablespoons sugar
Blend graham cracker crumbs with sugar and butter. Press into a 9-inch springform pan.
- 3 lemons
- 1 1/2 cups sugar
- 1 stick unsalted butter, room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice
- 1/8 teaspoon kosher salt
Finely zest the three lemons (microplane zesters work best) and mix with sugar. If zest is not fine enough, blend it with the sugar, in a food processor.
Cream the butter, then beat in the sugar and lemon mixture. Beat in the eggs, one at a time, then add the lemon juice and salt. Mix until combined.
Pour the mixture into a saucepan and cook over low heat until thickened. Stir constantly. The curd should thicken within 10 minutes.
The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Dessert shooter suggestion:
Line bottom of dessert glass with graham cracker mixture. Use a decorator bag and large decorative tip to pipe semi-firm cheesecake in middle of dish. Use a separate decorator bag to pipe in lemon curd around the island of cheesecake. Drizzle pomegranate sauce (made with pure pomegranate juice, water and corn starch). Sprinkle with fresh pomegranate seeds. Chill until ready to serve.