My husband is a huge pomegranate fan, so when I saw this cheesecake over at Mel’s Kitchen Cafe, I knew I had to give it a try. The base is a plain, New York style cheesecake–and a mighty good one, I might add. But what makes this cheesecake so special is that it’s topped off with a surprisingly delicious layer of sweetened sour cream, followed by a beautiful pomegranate glaze.
The great thing about this cheesecake–besides the fact that it tastes amazing–is that the sour cream layer covers any cracks that might develop during baking. So you don’t have to worry about your cheesecake looking perfect when it comes out of the oven, because no one is going to see it! And the gorgeous red color of the pomegranate glaze makes this a perfect Christmas dessert.
You should plan to make the cheesecake portion a day ahead, as it needs time to set in the refrigerator. You can also make the pomegranate glaze ahead of time, but it does become kind of gelatinous after being chilled. I found that 10-15 seconds in the microwave returned it to a smoother consistency.