Pomegranate Topped Cheese Cake Recipe

How to make it

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• Remove seeds and squeeze juice from the pomegranates.
• Reserve pomegranate seeds from one of the fruits and set aside
• Place any juice and the seeds ( from other 2 pomegrantes ) in a food processor and process to chop
• Drain juice and seeds and press in collander to extract as much juice as possible
• Discard chopped seeds
• In a small saucepot, place all the reserved juice and sweeten if desired with some sugar to taste
• Combine cream and cornstarch to dissove cornstarch add to juice in pan.
• Cook and stir over medium heat until thickened like a light textured pudding, don't overcook and make too thick since mixture will thicken some upon cooling.
• Add additional liquid ( cream or juice ) if needed to get the thickeness and texture you desire
• Remove from heat, stir in 1 pat of butter , blend well and cool
• Cover and chill.
• Stir before spreading over top of cheese cake, using as much or as little as you want.
• Mousee makes about 1 heaping cup
• decorate cheesecake with the reserved seeds
• Note: instead of adding cream, one can use more pomegranate juice- either using more fresh fruit or simply buy a small bottle of the pomegranite juice