🍋 Lemon Pomegranate Swirl Cheesecake 🍇
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup pomegranate juice
- Pomegranate arils, for garnish
Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
4. Add vanilla extract, lemon zest, and lemon juice. Mix well.
5. Add eggs, one at a time, beating well after each addition.
6. Pour half of the cheesecake batter over the crust in the springform pan.
7. In a small bowl, mix pomegranate juice into the remaining batter until well combined.
8. Spoon dollops of the pomegranate batter over the lemon batter in the pan.
9. Use a knife to swirl the batters together for a marbled effect.
10. Bake in the preheated oven for 55-60 minutes, or until the center is just set and the top appears slightly dry.
11. Allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
12. Before serving, garnish with pomegranate arils.
Prep Time: 25 minutes | Cooking Time: 55-60 minutes | Cooling Time: 5 hours | Total Time: 6 hours 20 minutes | Servings: 10-12
Enjoy the refreshing tang of lemon and the burst of pomegranate in every bite! 🍰🍋💜💜