Pomegranate Swirl New York Cheesecake

Pomegranate Swirl New York Cheesecake | ZoeBakes photos by Zoë François

The first cheesecake I recall eating was from Juniors in Brooklyn. I’d go there with my grandparents and my aunts, Sylvia and Rose, when I was little. There was always a ton of food and loud conversation, but the only thing I remember clearly is the cheesecake. It was tall and smothered in impossibly red strawberries. The last time I ate cheesecake at Juniors was the day I bought my wedding dress at Kleinfeld’s Bridal shop, when it was still in Brooklyn and long before there was a reality TV show about it. All the women in my family piled into the fitting room and the very bossy attendant said, “I have the dress for you!” and left. She came back with a dress, I put it on and everyone started to cry. I did try on a few more, since we’d intended to make a whole day of it, but she nailed it on the first try. We left that fitting room and went to Juniors for lunch. The cheesecake was not as great as I had remembered from when I was a kid, but it was exactly what the day called for, tradition.

Pomegranate Swirl New York Cheesecake | ZoeBakes photos by Zoë François

This Pomegranate Swirl New York Cheesecake started with a base I found in Bake from Scratch Magazine. The texture is luxurious and smooth, but not as dense and custardy as some of my other go to cheesecake recipes. I love all kinds of cheesecakes and this may be my new favorite NY style. Dare I say, better than Juniors. I added a swirl of pomegranate to the cake, because it has a tartness that pairs so well with the rich creaminess of a cheesecake.  I had been seduced by a case of the ruby colored fruit at Costco, so I needed a way to use them up.  I reduced the juice of fresh pomegranates, which was DELICIOUS, but a true pain in the ass. You can watch me juice the pomegranates and create the swirls in the cheesecake in my instagram video. The flavor is incredible, but you can certainly do this with store bought pomegranate juice or any other tart fruit juice as well (Sour Cherry, Passion fruit, Raspberry, Cranberry). The base is a simple graham cracker, because it is my favorite and I far prefer it to Juniors sponge cake crust. Read More