This is my second Pomegranate recipe this week. I love cheesecake and once you have tried this one you won’t be buying supermarket frozen ones again. I decided to add the pomegranate to give it a fresher taste and it works really well. Use a non-stick spring form cake tin when you make a cheesecake as it makes it a whole lot simpler to remove the cake.
400g Digestive Biscuits (Crushed finely)
250ml Double Cream
250g Cream Cheese
2 tsp Vanilla Essence
100g Icing Sugar
2 Heaped tbsp Butter
Place the biscuits in a strong freezer bag. Using a rolling pin, crush the biscuits until they are fine crumbs.
In a pan, heat the butter until melted, remove from the heat and add the crushed biscuits to the melted butter in the pan. Stir until all crumbs are covered with the melted butter.
Pour the mixture into a non-stick spring form cake tin. Using your fingers, press down the mixture so it is evenly spread and compact. Place into the fridge whilst you make the topping.
Using an electric mixer or a balloon whisk, whisk the cream until thick and forms soft peaks.
Remove the seeds from half of the pomegranate and blend them to a juice.
Beat the cheese until soft then fold into the whipped cream. Sieve the juice into the mix and add the icing sugar and vanilla essence. Lightly stir the mixture until all is combined.
Pour the cream mix onto the biscuit base and smooth out. Place back into the fridge for a minimum of 8 hours but 24 hours would be best.
Remove the rest of the seeds and place on top of the set cheesecake.