In recent years, the pomegranate has grown in popularity in American markets. Consumed whole, the arils, or seeds, of this sweet-yet-tangy fruit are the perfect cheesecake topping.
11⁄2 cups graham cracker crumbs
1⁄4 cup melted butter
1 (1⁄4 oz.) pkgs. gelatin
1⁄2 cup water
3 (8 oz.) pkgs. cream cheese
3⁄4 cup sugar
1 tsp. vanilla
1 cup whipping cream
1. Preheat oven to 375°F.
2. Mix graham cracker crumbs thoroughly with melted butter. Gently press crumbs into the bottom and up 1 in. of the sides of a 9-in. springform pan. Bake in preheated oven for 10 min. Cool completely.
3. Sprinkle gelatin over the water in a small saucepan. Let set for 5 min., then heat until gelatin has dissolved. Set aside to cool.
4. Mix the cream cheese, sugar, and vanilla until fluffy. Mix in gelatin. Set aside.
5. Whip cream until stiff. Gently but completely mix cream cheese and 1⁄2 cup pomegranate arils into the whipped cream. Spoon into prepared, cooled crust. Smooth out the top.
6. Refrigerate 2 hr. until set. (Can be made the day ahead.) To remove from pan, gently run a sharp knife around the inside of the pan, then open the pan. Top with remaining pomegranate arils.