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.

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