Individual desserts make for easy serving and presentation, and are easily scalable. This recipe makes four individual cheesecakes, so you can easily cut the recipe in half if you're serving fewer people or double it for more. Refer back to our blog post on scaling recipes if you need help!
Author:
Chef Lisa Rembold
Ingredients
For the pomegranate syrup:
2 Cup Pomegranate Juice
1/2 Cup Sugar
1/2 Cup Maple Syrup
For the crust:
20 Vanilla Wafers
1/2 Cup Walnuts or Pecans, toasted
1/4 Cup Butter, melted
For the filling:
12 Ounces Cream Cheese, softened
3/4 Cup Mascarpone Cheese
6 Ounces Goat Cheese, softened
1/2 Cup Sour Cream
1/2 Cup Sugar
3 Eggs
2 Tablespoons Maple Syrup
Directions
Prepare the pomegranate syrup:
In a small saucepan over medium heat, combine the pomegranate juice, sugar, and maple syrup. Cook, stirring occasionally, for several minutes. The mixture will start to thicken. Continue to cook, watching closely, until it reaches the consistency of maple syrup. Set aside and allow to cool.
Make the crusts:
Preheat oven to 350º F. Line the outside of 4 (4.5 inch) springform pans with heavy duty aluminum foil. Make sure the lining is tightly fitting and use two layers to ensure no water seeps in.
In a food processor fitted with the blade attachment, add the cookies, nuts and butter and process until texture is sandy and well combined.
Press into the bottom of the prepared springform pans. Bake for 10 minutes, remove and let cool while you prepare your filling.
Make the filling:
Reduce oven temperature to 310º F. Thoroughly clean and dry the bowl and blade of the food processor. Add the cream cheese, mascarpone, goat cheese, and sour cream. Process until well combined.
Add the sugar, eggs, and maple syrup and process until very smooth. Scrape down the sides of the bowl between pulses if necessary to ensure all the ingredients have been well combined. There should be no lumps of cream cheese left.
Pour the filling into prepared crusts. To create the pomegranate swirl effect, gently drizzle about two to three tablespoons each of the pomegranate syrup over the tops of each of the fillings, being careful not to drizzle it all in one place. Using a knife, gently swirl the two mixtures together to create a marbled effect.
Place the pans in a shallow baking dish and add hot water about halfway up the sides of the pans. Place in the oven and bake, 40-50 minutes, until the top of the cheesecakes are set.
Turn off the oven and crack the door. Let the cheesecakes cool to room temperature, then chill in the fridge overnight.
Once chilled, loosen the cheesecakes from the rim of the pan with a knife or icing spatula and remove the rim.
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