Orange & pomegranate cheesecake

A great dessert with pretty fruit decorative topping and cream cheese on a buttery biscuit base.


You will need: 250g digestive biscuit, 100g melted butter, 600g full-fat cream cheese, zest 3 oranges – cut out the segments for the decoration, 3 tablespoons of milk, 100g icing sugar, 150ml double cream, seeds from 1 pomegranate, or 110g tub pomegranate seeds.


After you’ve collected the necessary ingredients, here is how to prepare the orange & pomegranate cheesecake:

1. First of all, crush the biscuits roughly – either put them in a plastic food bag and crush with a rolling pin, or whizz them in a food processor to chunky crumbs. Transfer to a bowl, mix in the melted butter and tip into a 23cm springform tin. Using your fingers or the back of a spoon, press the biscuit mixture evenly to form the base. Chill until set, about 30 minutes.

2. Start this step with putting the soft cheese, zest, milk and icing sugar into a bowl and blend using an electric mixer until smooth. Add the cream and whisk until the mixture is the consistency of thick custard. Pour the filling over the biscuit base and spread evenly. Return to the fridge and chill until set, at least 4 hours or overnight.

3. Finally, to serve, top with the orange segments and scatter over the pomegranate seeds.

Orange layer cake

Orange layer cake is a light and fruity citrus sponge with buttery frosting and a sugar glaze.


For the cake you will need: 225g baking spread, 225g self-raising flour, 1 level tablespoons of baking powder, 100g golden caster sugar, 100g brown sugar, 4 large eggs and finely grated zest of 2 oranges.

For the butter icing you will need: 150g butter, softened 300g icing sugar, sifted finely grated zest of 2 oranges.

For the glaze you will need: 25g caster sugar, juice of 2 oranges.


After you’ve collected the necessary ingredients, here is how to prepare the orange layer cake:

1. Heat oven to 180C/160C fan/gas 4. Prepare 2x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (save some orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.

2. Next, divide evenly between the 2 tins. Bake for 20-25 minutes or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 minutes, remove from the tins and leave to cool on a wire rack.

3. Now, let’s move on to the icing. Put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.

4. Start this step with removing the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.