December 2017 Magazines 89123 - Page 30

Pomegranate Pistachio Cheesecake Bars Makes 16-20 Bars 1 cup honey graham crackers, crushed Preheat the oven to 375 degrees F. Combine 1/2 cup pistachios and the graham cracker crumbs 3/4 cup pistachios, shelled and crushed in a small bowl. Add 1/4 cup sugar, butter and salt and mix until all ingredients are incorporated. into small pieces 3/4 cup + 1/3 cup sugar, divided Line a 13 x 9-inch pan with parchment paper along bottom and sides. Pour crust mixture into pan and, using your fingers, spread evenly across the bottom of the baking pan, pressing firmly. Bake in the oven for 7-9 minutes until it holds slightly together. 6 Tbsp. unsalted butter, melted Pinch of salt 2 (8 oz.) packages cream cheese, softened 1/2 tsp. vanilla extract 2 large eggs Decrease the oven temperature to 325 degrees F. Using an electric mixer, beat together the cream cheese and 1/2 cup sugar until smooth. Add vanilla, eggs and orange zest, mixing until smooth and free of lumps. Carefully spread the cheesecake mixture evenly over the top of the crust. Bake for 40 minutes. Let it cool for 30 or more minutes. In the meantime, prepare the pomegranate sauce. Using a small saucepan over high heat, pour the Zest from one orange pomegranate juice and 1/3 cup sugar and mix together. Cover with a lid and let it reduce for 30 3 cups pomegranate juice minutes. It should reduce in volume by almost a half. Reduce the stove temperature to medium- 2 Tbsp. cornstarch low. In a small bowl, mix together the cornstarch and water until the cornstarch is dissolved. Add the cornstarch mixture to the reduced pomegranate sauce and stir occasionally, allowing 1/4 cup water the sauce to thicken enough to coat a wooden spoon. Cool completely and 1/2 cup pomegranate arils spread over top of cooled cheesecake. Garnish with pistachio bits and pomegranate arils. Cover with plastic wrap and refrig- erate for at least 6 hours or overnight before serving. Recipe adapted from 30 December/January 2018