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New York cheesecake with pomegranate: recipe from Lycopigus

On her food blog Lykkelig (German: happy) shows Rike from Hamburg S es and Herzhaftes.
Photo: Phillip Eggers

Blog tip "Lycopod"

In New York, the cheesecake is the star of every bakery. But we do not have to jettison extra for the Big Apple. We have discovered a great recipe, with which we also get the delicious cake baked! We are supported by one of our favorite back professionals - Rike from the blog . We reveal why we like to click on their food blog - and how the perfect New York cheesecake with pomegranate succeeds at home too.

From Rike's fantastic cake you should really cut off a record. Because they taste just as great as they look: not too sweet, nice juicy and light. Just as easy to succeed - even for back-beginners super explained! And first the names: coffee cake with pear and cinnamon, sponge cake with cream cheese frosting and Daim candies or berry cobbler with fresh custard - we are in the dessert-heaven!

Food blogger Rike, for example, proves that their cakes do not just look and sound good with this great recipe for a New York Cheesecake with pomegranate (see below). As a treat, we show you the recipe for the cake here - for more dessert sensations, visit the blog Lyckelig ... And now: Cheese!

Recipe for New York cheesecake with pomegranate from Lyckelig

Ingredients: 160g rusk, 100g butter, 600g sour cream, 400g double-cream cheese, 3 eggs, 1.5 tablespoon cornstarch, 140g sugar, 2-3 pomegranates

Mince the rusk, eg with a bottom of a pot. Melt butter. Put the rusk flour in a greased springform pan and pour the melted butter over it. Mix briefly with your hands and press flat. Bake in preheated oven at 170 degrees for about 10 minutes.

Put the sour cream, cream cheese, eggs, cornstarch and sugar in a large bowl and mix with the blender.

The New York Cheescake is baked in a water bath - for this you pack the springform pan into aluminum foil and then place it in a deep, hot water-filled baking tray to bake.

First pour the batters onto the rusks. Then place the dish on the plate with water and place in the oven for 45 minutes. After the baking time, I let the cake rest for about 15 minutes with the oven door slightly open. Then remove the mold from the water bath and allow to cool on a grate. Do not be surprised: the cake can still be a bit liquid - it hardens! Make the cake cold again for 1-2 hours.

In the meantime, pomegranate the pomegranates. That's how I do it: I take a big bowl and fill it with water. Then I quarter the pomegranates and set the kernels under water. So nothing spills and kitchen / hands stay clean! If you like, you can also give some pomegranate seeds a treat.

We wish: bon app├ętit!

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