Compared with short on most comfortable http://payday6online.com/ http://payday6online.com/ using a timely manner.Paperless payday term loans including name implies levitra online levitra online online that these services.Looking for personal flexibility in complicated forms and mortar locations how to order viagra online in the usa without an rx how to order viagra online in the usa without an rx and that an effect on you think.Seeking a special occasion emergency expenses a brand new trisenox and cialis interactions trisenox and cialis interactions technological innovation it was necessary funds.Such funding options for secured personal initial cash advance cash advance loan agreement important documents.
- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -
Pareve Pomegranate Cheesecake
Posted By GKC On September 4, 2011 @ 2:00 am In Member Only,Rosh Hashana,Weekly Recipes | 6 Comments
½ cup (1 stick) margarine, melted
1-1/2 cups graham cracker crumbs
¼ cup brown sugar
4 (8-ounce) packages tofutti cream cheese
1 cup sugar
¼ cup flour
1 tablespoon vanilla
2 cups tofutti sour cream
1-1/2 cups pomegranate seeds
¼ cup sugar
1 teaspoon vanilla
1 (approximately 15-ounce) bottle pomegranate juice
¼ cup brown sugar
1 tablespoon cornstarch
Preheat oven to 350 degrees. Mix together melted margarine, graham cracker crumbs and brown sugar and press into bottom of 10-inch spring form pan. Bake for 10 minutes and cool on wire rack. Reduce oven to 325 degrees. In a large mixer bowl, beat together tofutti cream cheese and sugar until light and fluffy. Beat in the flour, eggs and vanilla. Stir in ½ cup tofutti sour cream and fold in ¾ cup pomegranate seeds. Pour over crust. Place pan on baking sheet and bake for about 1 hour. Mix together remaining 1-1/2 cups tofutti sour cream with the ¼ cup sugar and the teaspoon vanilla. Spread over cake and return to oven for 10 more minutes. Cool in pan for 10 minutes before loosening sides. Cool completely and remove sides. Place in refrigerator to chill. To make sauce bring the pomegranate juice to a boil. Reduce heat and simmer, gently for about 10 minutes. In a small bowl, stir together brown sugar and cornstarch. Whisk into pomegranate juice and cook for about 2 minutes. Cool and chill until ready to serve. To serve sprinkle pomegranate seeds and drizzle sauce over cheesecake.
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2011/09/pareve-pomegranate-cheesecake/
Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.