Pomegranate-Chocolate Cheesecake

Recipe by: Joan Repato

Chocolate Pound Cake


Base Ingredients
15.00oz Unsalted Butter, Room Temperature
26.00oz Granulated Sugar
7 ct Whole Eggs, Room Temperature
1 tsp. Vanilla Europa Baking Flavor (DRE 71904 7)

Dry Ingredients
11.25oz All Purpose Flour
3.75oz Grand Marque Midnight Red Cocoa Powder
1.50 tsp. Salt
0.75 tsp. Baking Powder
0.375 tsp. Baking Soda

Wet Ingredients
1.25 cups Buttermilk
0.25 cup Hot Water with 50g of Espresso Paste

Cheesecakes


Cheesecake Mixture Base Ingredients
500g Cream Cheese (soft, room temperature)
500g Heavy Cream
100 - 200g Powdered Sugar (optional, for a sweeter cake)

Pomegranate Flavor Ingredients
125 ml Water
35g Pomegranate Flavor Paste (DRE 49904 8)
100g Fond Royal Neutral (DRE 12466 7)

Lemon Flavor Ingredients
125 ml Water
15g Pomegranate Flavor Paste (DRE 49904 8)
100g Fond Royal Neutral (DRE 12466 7)

Flavored Mirror Glaze


Mirror Glaze Ingredients
19g Sanett (Neutral Gelatin Powder) (DRE 33066 2)
90g (1/2 cup) Cold Water
150g Water
300g Granulated Sugar
200g Sweetened Condensed Milk
350g Nevado 34% White Couverture (LUK W207)

Flavor Ingredients
15g Pomegranate Flavor Paste (DRE 49904 8)
3 drops AmeriColor Red Food Coloring

Chocolate Pound Cake

  1. Preheat oven to 350°F
  2. Combine butter and sugar with paddle attachment in mixer.
  3. Add 1 egg at a time to creamed butter mixture, scrape bowl after each addition to prevent butter lumps. Mix until all eggs are fully incorporated. Add vanilla and set aside.
  4. Mix dry ingredients, sift 3 times to ensure that all dry ingredients are well blended. Set aside.
  5. Mix wet ingredients until well blended.
  6. Add alternately dry ingredients and wet ingredients to creamed butter mixture - start with a third of the dry ingredients, add half of wet ingredients, continue with dry, then wet, end with dry ingredients, scrape bowl after each addition.
  7. Do not overmix; batter will look lumpy, but no flour pockets or butter lumps.
  8. Prepare two 9" round pans with oil spray and parchment pan liner, and fill.
  9. Bake 9" round cakes for approximately 45 minutes.
  10. Cake is done when toothpick comes out clean or springs back when lightly touched.
  11. Cool on rack.
  12. You will only need one 9" Round Chocolate Pound Cake, 1 cm thick layer for this recipe.

Cheesecake

  1. Whip cream cheese with a whisk attachment in mixer, until smooth and fluffy.
  2. Gradually add heavy cream 100g at a time, whipping until fully incorporated before adding more.
  3. Continue to add heavy cream 100g at a time, until all cream has been added.
  4. Add optional sugar if you want it sweeter.
  5. Whip cream cheese and cream until smooth and fluffy.
  6. Split evenly into two bowls.
  7. Mix Pomegranate flavor ingredients until smooth, add to one bowl of base mixture, whip until fully combined.
  8. Mix Lemon flavor ingredients until smooth, add to the other bowl of base mixture, whip until fully combined.

Flavored Mirror Glaze

  1. Combine cold water & gelatin and set aside for 5 minutes, until bloomed.
  2. Combine water, sugar, and condensed milk and bring to a simmer.
  3. Add bloomed gelatin to hot mixture.
  4. Gently stir until all gelatin is melted.
  5. Pour hot mixture over white chocolate and let it sit for 2 minutes.
  6. Use hand blender to combine mixture to a smooth consistency.
  7. Strain mixture to ensure smooth consistency without any lumps.
  8. Combine 200g of Mirror Glaze with flavor ingredients (pomegranate paste and food coloring).
  9. Allow glaze to cool to about 33°C or 91.4°F.

Assembly

  1. Place layer of pound cake inside a 9" ring mold or 9" Springform pan.
  2. Spread Lemon Cheesecake mixture evenly on top of cake, make sure it is flat and level.
  3. Spread Pomegranate Cheesecake mixture evenly on top of Lemon Cheesecake and make sure it is flat and level.
  4. Freeze for an hour if in a hurry or refrigerate for 2 hours until set.
  5. Pour Flavored Mirror Glaze on top of cake while still in the ring mold to create a thin finished layer or position frozen cake on a pedestal over a bowl and pan that is larger than the cake to catch the excess glaze that will drip off, after it stops, clean under the cake and place onto a serving plate or platter.