Pomegranate Cheesecake

Ingredients

• 200 g whole wheat cookies
• 50 g chopped almonds
• 150 g butter
• 1 tsp ground cinnamon
• 9 sheets gelatin
• 1 vanilla pod (for the bean)
• 250 g low-fat quark
• 750 g cream cheese (three-quarter fat, at least 30% fat in solids)
• 0.5 tsp organic lemon zest
• 1 tbsp rose water
• 75 g creamy honey
• 200 ml whipping cream
• 1 Pomegranate
• 150 ml mango juice

Instructions

1. 1.

   Place the cookies in a clean kitchen towel and crush them into crumbs with a rolling pin. Melt the butter in a small saucepan over low heat and mix it with the crumbs, almonds, and cinnamon. Line a springform pan with parchment paper. Press the cookie mixture firmly into the bottom.

2. 2.

   Soak six gelatin sheets in plenty of cold water. Split the vanilla pod lengthwise and scrape out the bean. Drain the quark well.

3. 3.

   Whisk together the quark, cream cheese, lemon zest, rose water, honey, and vanilla bean until smooth. Warm the gelatin to a liquid state in a saucepan, stir in 2–3 tbsp of cream‑cheese mixture, then quickly fold the gelatin into the cream base. Whip the cream stiffly and fold it in. Spread the filling over the cookie crust, smooth the top, and refrigerate for three hours.

4. 4.

   Meanwhile soak the remaining gelatin sheets in cold water. Halve the pomegranate, remove the seeds, and discard the white membranes.

5. 5.

   Warm the mango juice gently in a small saucepan and dissolve the pressed gelatin into it. Add the pomegranate seeds and let cool. Just before the liquid begins to set, pour it over the cheesecake and chill for at least one more hour.