Strawberry pomegranate cheesecake

Name: Strawberry pomegranate cheesecake Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 14
Ingredients: 1 5 cup zwieback crumbs; 1 5 cup graham cracker crumbs; 4 tbsp honey; 4 tbs coconut oil; 2-4 tbs milk or according to need; 750 g low fat smooth curd (cottage cheese) with 0.5 % fat; 250 g mascarpone; 4 tbs all purpose flour; 2 tbs lemon juice; 2 tsp vanilla extract; � cup granulated sugar; 2 yolks; 4 whites; 12 strawberries with stems; 1 pomegranate; 2 plates of gelatin

Minutes to Prepare: 45
Minutes to Cook: 45

Number of Servings: 14

Ingredients

1,5 cup zwieback crumbs1,5 cup graham cracker crumbs4 tbsp honey4 tbs coconut oil2-4 tbs milk or according to need750 g low fat smooth curd (cottage cheese) with 0.5 % fat250 g mascarpone4 tbs all purpose flour2 tbs lemon juice2 tsp vanilla extract� cup granulated sugar2 yolks4 whites12 strawberries with stems1 pomegranate2 plates of gelatin

Directions

1. Stir together zwieback crumbs, graham cracker crumbs, honey and oil. Add the milk if needed to get a proper consistency. Press the mixture firmly into bottom and halfway up sides of a 23 cm springform pan.

2. Mix together smooth cottage cheese, mascarpone, flour, lemmon juice and vanilla until smooth. Add sugar, yolks. Finely, stir in gently beaten whites.

3. Scrape the mixture into crust, bake 40 � 45 minutes, or until little brownish around edges.

4. Turn off oven, open little the door and let cake coo in oven for 30 minutes

5. With metal spatula, loosen cheesecake from sides of pan. Remove pan side. Place cheesecake on a plate and arrange strawberries and pomegranate in center. Brush fruits with melted jelly.

Serving Size:�12 2 inch pieces

Servings Per Recipe: 14

Nutritional Info Amount Per Serving