Ingredients
- 450 g cream cheese, softened
- 1 can (about 397 g) sweetened condensed milk
- ½ cup reduced pomegranate juice
Equipment Needed
- Large mixing bowl
- Electric mixer or whisk
- Small saucepan
- Measuring cup
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I start by preparing the pomegranate juice. I pour the juice into a small saucepan and gently simmer it over low to medium heat until it reduces to about ½ cup. I let it cool completely before adding it to the cheesecake batter. (See the next page below to continue steps…)
