Ingredients for Cheesecake:
(8 ounce) package Neufchatel Cheese
teaspoon ground nutmeg
Butter-flavored vegetable cooking spray
sheets thawed frozen phyllo dough
tablespoon confectioners sugar
Ingredients for Pomegranate Jam:
and 1/2 cups pure unsweetened pomegranate juice
fresh or frozen cranberries
Directions for Pomegranate Jam:Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly toward the end, until the liquid has evaporated and the mixture is reduce to 3/4 cup, about 5 minutes.
With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.
Directions for Cheesecake:Early in day. Preheat oven to 375° F. In food processor, blend cheese, sugar, eggs, and nutmeg. Spray six 10-ounce custard cups with cooking spray.
For each dessert, place 1 phyllo sheet on work surface; spray with cooking spray; repeat to make 1 more layer. Using 1 custard cup as the base, gently ease center of phyllo into bottom and up side of cup (phyllo will hang over). Spoon scant 1/3-cup cheese into center. Spoon 1 tablespoon pomegranate jam over cheesecake mixture. Bring phyllo up over filling, bunching edges together to form a ruffled design on top/ spray with cooking spray. Repeat to make 5 more phyllo cups.
Arrange cups in jelly-roll pan. Bake about 20 minutes or until phyllo is golden brown. Refrigerate.
To serve, remove from custard cups. Sprinkle with confectioners' sugar.
No Bake White Chocolate Cheesecake Phyllo Bites
Spring is supposed to be here. Mother Nature didn&rsquot get the memo but I&rsquom dead set on pretending there is still not 20 inches of snow sitting in my yard. Ugh. I can&rsquot with the snow. I&rsquom not really sure why I live in New York because every single winter I complain. BUT the super duper good news is that I leave for Mexico on Easter so I have sunshine coming my way! And by the sunshine, I mean tacos and margaritas #everydayistacotuesdayinmexico <&mdash longest fake hashtag ever.
BUT since I&rsquom not in Mexico just yet I&rsquom going to pretend it&rsquos sunshiny and gorgeous outside by bringing you some of these no bake white chocolate cheesecake phyllo bites. Ladies and gentleman &ndash this is the dessert of the season! I have always loved white chocolate and I think it pairs perfectly with vanilla beans and fresh raspberries. PLUS it&rsquos 100% perfect for Easter. And it&rsquos no-bake so it&rsquos beyond easy. While I do love baked cheesecake I really have a soft spot for no bake cheesecake.
I&rsquom also super happy to let you all know that I&rsquom teaming up once again with Athens Foods to bring you all the delicious mini fillo shell filled treats. So naturally, that is why I&rsquom giving you this recipe. It&rsquos the perfect use for their mini fillo shells! Which is my favorite easy appetizer or dessert crispy shell.
For this recipe, I just simply made my filling in my mixer, spooned it into my shells, topped with raspberries and chilled. So. Crazy. Delicious. And if you&rsquore anything like me the flavors of spring desserts are raspberries, white chocolate, lemon, and coconut. Obviously not all those flavors together because that might be a little weird.
Oh, and did I mention that these babies are ready in JUST 15 minutes! You guys, so easy.
For more information and recipes on Athens Foods visit www.athensfoods.com.
It’s safe to say that Cheesecake was an acquired taste for me. When I first moved to the United States I was introduced to a few types of American food and sweets that I had not grown up with. While I LOVE Cream Cheese, Cheesecake was too sweet and too heavy for me. Ironically, it is one of the staple desserts at family gatherings as one of my relatives loves cheesecake. Through the years one thing became very apparent to me: commercial cheesecake and I didn’t get along. However, I slowly acquired a liking for homemade cheesecake.
Now, let’s go back a year. I came across this photo of a Pomegranate Cheesecake from a Persian restaurant review in Atlanta. I was intrigued.
Photo credit: Tami Reed/TWT
Then the Sous Chef, who is a cheesecake lover, and I had this conversation which I recorded.
Then we actually got more into the details of things.
He is so opinionated, wouldn’t you say.
I felt ambitious after said conversation I contacted my friend Heather, who is a Pastry Chef and has been very aptly nicknamed “Dessert Princess.”
Clearly the cheesecake didn’t happen last year. This year it happened though!
It took a few tries. The first it was a bust. It looked good, it smelled good, but it didn’t taste good. It was my fault though…I didn’t really follow Dessert Princess’ quantities, and I may or may not have mixed two recipes. I was scared of making cheesecake…for a good reason. I am not an expert baker. Baking is based on science. I am not good at science or math! I am good at eating…I am told that I am good at cooking, too!! So imagine when “someone” sends me a recipe that is for 8 or 9 cheesecake fillings and tells me to reduce the percentages.
0.1 oz of vanilla. Say WHAT. 2.6 oz of eggs. SERIOUSLY?!
So here is my version of Pomegranate Cheesecake made easy for people like me…I chose to keep the recipe in ounces to avoid conversion issues.
1 1/4 cup raw pistachios
2 tbsp butter + 1 table spoon
3 tbsp sugar
1/2 tsp cardamom
24 oz cream cheese, room temperature
11 oz sugar
1 1/2 oz Non Fat Dry Milk
1 3/4 oz flour
13 oz sour cream
2 eggs, yolks separated/room temperature
2 tsp vanilla
1 packet unflavored gelatin
3/4 cup water
1 cup pomegranate juice
1 1/2 tbsp sugar
1 packet unflavored gelatin
1 cup pomegranate seeds
In a food processor grind pistachios with sugar and cardamom. Add melted butter and process until it turns into a paste.
Place parchment paper at the bottom of a baking pan. Add pistachio paste and spread evenly all over the bottom of the pan. Bake at 325° F for 7 to 9 minutes. Remove from oven and allow to cool down to room temperature.
In a mixer combine cream cheese and sugar. Process for about 1 minute until it becomes creamy and smooth.
Add Non Fat Dry Milk and flour. Process for one more minute.
Add sour cream, egg yolks and vanilla.
Place 1/4 cup of water in a bowl or measuring cup, add packet of gelatin and allow to sit for 1 minute. Warm 1/2 cup water to 98° F then add to the gelatin. Allow to cool down. Mix well, then add to the cheesecake filling and mix for about 1 more minute.
Beat egg whites and carefully fold into the filling. Beating the eggs will make the cheesecake nice and light…light as in texture, not calories!
Generously rub the sides of the cake pan with butter. Then add cheesecake filling. Place in an aluminum foil and wrap the cake pan in it tightly.
Place the wrapped cheesecake in a hot water bath at least 2 inches high. Bake at 325° F for 60 minutes or until the internal temperature of the cheesecake is 145° F. Once the cheesecake is cooked, leave the cheesecake in the oven and keep the door ajar. This step, in theory is supposed to help avoid the cracking that sometimes happens. Allow to cool down for 1 hour, then remove and allow to completely cool down to room temperature outside the oven.
I found that it is best to let the cheesecake rest over night. So once it comes down to room temperature cover with foil and place in the fridge.
Place 1/4 of pomegranate juice in a bowl or measuring cup. Sprinkle a package of gelatin on top and allow to sit for one minute. In the mean time warm 3/4 cup of pomegranate juice to 98° F.
Add sugar to the warm pomegranate and mix well. Then add the warm pomegranate juice to the measuring cup. Mix well. Allow to cool down.
Sadly, the final time that I made this cheesecake and took pictures I had to leave once the cheesecake was ready. Very sadly when I came home several hours later my cheese cake had cracked. Like serious cracks that looked like the San Andreas fault in California. But that’s OK! We are going to cover the cheesecake. Let’s not focus on the damn crack!
Spoon 1/3 cup of the pomegranate juice mixed with gelatin on the cheesecake. Carefully, evenly spread the juice all over the cheesecake with the back of a spoon making sure that it doesn’t drip on the sides. Cover and place cheesecake in the fridge for 10 minutes then pour another 1/3 cup and carefully smooth it out with the back a spoon. Then place back in the fridge for 10 minutes.
Carefully pour the last 1/3 of juice and quickly smooth over with the back of the spoon. This layer will be a little more difficult to manage and you’ll have to work a little faster. Then immediately add pomegranate seeds on top in your preferred design. Cover and place back in the fridge for 4 more hours.
And that’s pretty much it. The cracks don’t look so bad…if anything they add a bit of character!
Enjoy your cheesecake with a hot cup of Persian tea or coffee!
Recipes from Pomegranate Week 2014
Recipes from Pomegranate Week 2010
POM Wonderful Dinner Party
3. Strawberry Phyllo Cups
Ready in just 15 minutes, these no-bake whipped feta strawberry phyllo cups are a perfect dessert for parties, showers, and gatherings galore!
Light and flaky phyllo cup shells are filled with creamy, tangy whipped feta and topped with sweet strawberries, honey, and balsamic glaze. Since they’re equal parts sweet and savory, these bite-sized beauties could totally double as an appetizer too!
Lemon Cheesecake Phyllo Cups
A little touch of sweet sunshine to top off the perfect tea party!
- FOR THE PHYLLO CUPS:
- 1 box (1 Lb. Size) Phyllo Dough
- 4 teaspoons Sugar
- FOR THE FILLING:
- 8 ounces, fluid Cream Cheese
- ⅓ cups Sugar
- 3 Tablespoons Lemon Curd
Preheat oven to 350ºF. Coat a mini muffin cup tin with non-stick spray.
Separate and lay out 1 sheet of phyllo dough while keeping the other sheets covered with a damp towel so they do not dry out. Lightly coat phyllo with cooking spray and sprinkle with sugar. Lay another sheet of phyllo on top, spray and sprinkle with sugar. Repeat until you have four layers of dough. Do this same process with the other remaining four sheets of phyllo. You should have two stacks of four sheets each.
Cut each of the stacks into 12 rectangles and press into your mini muffin tin. Bake for 8–10 minutes or until crisp.
Mix together the cream cheese and sugar until smooth. Beat in the lemon curd. Spoon about a tablespoon of mixture into each of the cooled phyllo cups.
- Nonstick cooking spray
- 8 sheets frozen phyllo dough (14x9-inch), thawed
- 4 teaspoons sugar
- 1 Honey Filling with Berries, Espresso Coconut-Macadamia Filling, or Lemon Cheesecake Filling
Preheat oven to 350F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. Set aside. Lay out 1 sheet of phyllo dough (keep remaining phyllo covered with plastic wrap to prevent it from drying out). Lightly coat phyllo with cooking spray sprinkle with some of the sugar. Top with another sheet of phyllo. Lightly coat with cooking spray and sprinkle with sugar. Repeat layering with two more sheets of phyllo, the cooking spray, and sugar (using 4 sheets for one stack). Repeat with remaining sheets of phyllo, cooking spray, and sugar for a second stack.
Cut each stack in half lengthwise. Cut crosswise into thirds. There should be a total of 12 rectangles. Press 1 rectangle into each prepared muffin cup, pleating phyllo as necessary to form a cup. Bake in preheated oven about 8 minutes or until golden. Cool for 5 minutes in pan. Remove from pan cool completely. Fill with desired filling. (Cups may be filled up to 1 hour before serving.) Makes 12 cups.
Creamy Pomegranate Phyllo Cups
Oh my goodness, I adore pomegranate. More than I can tell you, frankly.
I would eat them all the time…but they’re a big ole pain…don’t you think? Messy…and not much from all the work. But, OH…those amazing little succulent seeds………These Creamy Pomegranate Phyllo Cups…are TO DIE FOR! Okay…no one died…but they are delicious!
Pomegranates will stain anything that looks at them cross…and I’m mean irrevocably. In fact, I’m in an old shirt, that was perfectly fine, till I ate a pomegranate in it. Now, it’s an old shirt! lol I had borrowed it from my hubby in Montana in the fall, it was brand new, so nice, he’d never worn it. Then, I made the fatal mistake, of eating a pomegranate.
Do you ever just stop what you’re doing, and think to yourself, “Don’t do this, it’ll be a mistake”. You know it’s a mistake, but you do it anyway….and then, REGRET! lol
Well, I DON’T regret making these! And you won’t either! They’re messy, they’re a pain..and I mean PAIN. But O M GOODNESS….so so good. There are several steps to this recipe…so please read carefully…and make the “AHEAD” stuff first!
Word to the wise, make the cups ahead of time. The syrup, ahead of time. Then, when the stars all align, and you know you’re gonna take them straight to the table…do the rest. Please, for the love of all things awesome….WAIT to make them! LOL
So…skip this recipe…and go to the Pomegranate syrup recipe….make it first! Then, not very long before serving, make the cups, then the filling!!
For the crust:
Step 1: Preheat oven to 350 F. Butter the bottom and sides of a 9-inch springform pan.
Step 2: In a bowl, stir together 8 1/2 ounces lemon wafer crumbs and 10 tablespoons melted and cooled butter.
Step 3: Pat the wafer/butter mixture onto the bottom and sides of the springform pan (about 1 1/2-inches up the sides).
Step 4: Place the pan on a shallow baking pan and bake until golden, about 7 to 10 minutes. Leave the oven on.
For the filling:
Step 1: While the crust is cooling, make the filling. In a large bowl with an electric mixer, beat 20 ounces softened cream cheese, 8 ounces room temperature mascarpone cheese and 3/4 cup sugar until fluffy.
Step 2: Add 3 eggs, one at a time, beating well after each addition.
Step 3: Add 1 1/2 teaspoons vanilla, 1 teaspoon lemon juice, 1/4 teaspoon salt and 4 tablespoons pomegranate molasses. Mix until combined.
Step 4: Pour the filling into the cooled crust and bake for about 25 to 30 minutes, until the cheesecake is set and puffed around the edges but still wiggles slightly when the pan is shaken gently.
Step 5: Cool cheesecake slightly in springform pan on rack. Leave the oven on.
For the topping:
Step 1: While the cheesecake is cooling, make the sour cream topping. In a mixing bowl, combine 1 cup sour cream and 1/4 cup powdered sugar. Spread gently on top of the slightly cooled cheesecake.
Step 2: Return cheesecake to the oven and bake until topping is set, about 15 minutes.
Step 3: Let cheesecake chill for at least 8 hours. Before serving, sprinkle the top of cheesecake with pomegranate seeds (from 2 large pomegranates).
This was the dessert I made for my Pom Wonderful Dinner Party. If you're a cheesecake fan and you enjoy pomegranates, this is the dessert for you.
Ingredients You'll Need
1 1/4 cup graham cracker crumbs
4 - 5 tablespoons melted butter
4 tablespoons sugar
3 - 8oz packs of cream cheese at room temperature
1 cup of sugar
2 tablespoons vanilla
1/2 teaspoon lemon juice
Sour Cream Topping (btw. this cheesecake as 2. yes TWO toppings)
16 oz sour cream
1/3 cup plus 1 tablespoon sugar
1 tablespoon vanilla
1 1/2 tablespoons cornstarch
1/2 cup plus 3 tablespoons pomegranate juice
2 tablespoons sugar
1 1/2 cups pomegranate arils
2 tablespoons orange liqueur
1/2 teaspoon orange zest (more to garnish if desired)
Pat on the bottom of a springform pan and up the sides a little. (I like to use the bottom of a glass to get up along the edges. works wonderfully.)
Place in the refrigerator while mixing the filling together.
Beat the cream cheese until smooth. Blend in remaining ingredients. Pour into your graham cracker crust.
Place in the middle rack in your oven. Pour 1 cup of hot water into a dish on a rack below your cheesecake. Bake for 1 hour, turning the cake 90' halfway through. If needed, add another cup of hot water to the baking dish. This helps prevent big cracks by providing a humid atmosphere within your oven.
Combing and pour on top of the cheesecake.
Bake for an additional 10 minutes. Cool and refrigerate
Dissolve the cornstarch in 3 tablespoons of pomegranate juice
In a saucepan, over medium heat, bring the remaining 1/2 cup pomegranate juice and sugar to a boil Stir in the cornstarch mixture and heat, stirring constantly until everything thickens. Stir in the pomegranate arils. Pour everything into a bowl and set the bowl inside a larger bowl that contains ice water.
Stir to cool. Spread over the top of your chilled cheesecake. Chill an additional 2 hours or more.
Questions, Comments & Reviews
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Making Crab appetizers
The flavor of crab is delicate and goes so well with cream cheese and fresh dill.
Fresh crab can be pricey, but many stores also sell canned chunk crab meat at a fairly reasonable price and this will work, too (and will be less work taking the crab out of the shells!)
These lovely appetizers look and taste delicious all dressed up in their Phyllo tart shells. The recipe calls for horseradish and paprika to add a nice kick.
The recipe is super easy to do. Just mix the ingredients and spoon it into the little formed Phyllo tart shells and bake, then garnish with more fresh dill. Easy, peasy and so tasty!
I slimmed them down slightly by using reduced fat cream cheese. Garnish with fresh dill and you have a great party appetizer.
Grab a package of phyllo cups and make these bite-sized Cranberry Tarts for the holidays! This easy dessert features a flavorful make-ahead cranberry orange curd topped with a swirl of whipped cream.
It’s positively dreamy and great for everything from Thanksgiving to Christmas to New Year’s Eve!