This year’s christmas called for some new cake ideas. Where last year’s cake was a somewhat asianized version of a traditional German cake — Singapore Kranz, this year called for an all-time favorite.
Since I know that the host David likes cheesecake, I decided for mini cheesecakes. They are cupcake sized and have some fruity touch. The pomegranates are not only a nice topping but also served as a fruit layer between the delicious filling and the dough housing.
Easy to make and will definitely refresh after a delicious christmas dinner.
Have all ingredients ready and pre-heat the oven to about 180°C. In addition to the ingredients, a muffin/cupcake mould is required. Measurements are made for about 12 cheesecakes. The entire preparation takes around 35-45 minutes, depending on your skill of peeling out the pomegranate kernels.
All the measurements are related to German cooking recipes but should be understandable everywhere; all in all a little bit more or less doesn’t hurt. The pudding is normal milk based pudding powder like this or this.
- 150g butter or margarine
- 250g flour
- 150g sugar
- 1 egg
- 1 table spoon baking powder
- 2 spoons of Milk
1 prince of salt
The cream filling
- 500g of cottage cheese
- 100g of cream cheese
- 1 package of pudding
- 1 package of vanilla powder
- 1 egg
- 150g sugar
- 2 small drinking cups of milk
- 1/2 small drinking cup of oil
- 1 pomegranate
- Mix all the dry ingredients and then add then add the wet ones for the dough. Do this until you have a nice and smooth dough that can easily be formed.
- Grease the moulds with oil or butter to make removal after baking easier.
- Fill the dough into the muffin moulds. Also cover the sides of the mould with dough. (see cover picture)
- Extract the pomegranate kernels from the fruit and wash them thoroughly. Tipp: Hit the whole fruit with a meat tenderiser before cutting it open.
- Place a hand full of kernels in the dough-covered moulds. (see picture 1)
- Mix the ingredients for the cream and beat them with an electric hand-mixer until you have a homogeneous creamy consistency.
- If you have some kernels left, they can always be used for decoration.
- Fill the dough-covered moulds with cream. Try not to fill them up too much over the covered sides.(see picture 1, bottom left)
- Put the mould in the oven. The second level should fine and leave it there for 35 minutes. (say: Hey siri, set timer for 35 minutes. And see what happens)
- Please check regularly to avoid burning. They are done when the top has a light brown color. (compare pictures 2 and 3)
- Take them out and let them cool down. If necessary place them into the fridge until they are eaten.
This is optional but nice to have.
- Use the rest of the pomegranates, cut them and heat them up in a pot with 3 spoons of sugar and a splash of red wine.
- Arrange each cheesecake on a single platter and serve some of the pomegranate reduction with it.
- Placing a small piece of chocolate with it can hurt either. Everything is better with chocolate, right?
The final result
I served some blueberry reduction with it, since I had used most of the pomegranates for a different meal and I had them lying around.
I wish everyone happy baking. Please let me know if you think something might not be all right or what kind of alterations to the recipe are even better. Leave a comment.