Pomegranate Cheesecake Pomegranate Cheesecake A delicious biscuit base, topped with a creamy centre and pomegranate jelly, dusted with Tate & Lyle Icing Sugar – the perfect dinner party pud! Categories: Cakes & Cupcakes cheesecake dessert summer barbecues vegetarian nut-free Icing Sugar Yields 8 PREPARATION 20 MINS Ingredients 295g (10½oz) plain chocolate biscuits 40g (1½oz) unsalted butter (melted) 400g (14oz) mascarpone 400g (14oz) crème fraîche 2 tsp vanilla extract 3 level tbsp Tate & Lyle Icing Sugar 400g (14oz) pomegranate jelly Icing Sugar HOW TO MAKE THIS RECIPE Put the biscuits in a plastic bag and crush them into smallish pieces with a rolling pin, then tip into a bowl and stir in the melted butter. Divide between 8 dessert glasses or bowls. Combine the mascarpone, crème fraîche and vanilla extract in a mixing bowl and sift over the Tate & Lyle Icing Sugar. Carefully spoon this cheesecake mixture on top of the biscuits, followed by the pomegranate jelly. Chill for 15 minutes before serving. Make-ahead Layer the biscuits and cheesecake in their glasses or bowls up to 4 hours ahead, cover and chill. Top with the pomegranate jelly just before serving. CHEF'S TIP Serve with a little biscuit on the side for an extra dinner party treat! Tasty Cake & Cupcake Recipes Easy Victoria Sponge Cake Recipe White Chocolate and Irish Cream Cake Red Velvet Traybake Classic Parkin Recipe Sticky Caramel Apple Cupcakes Basque Cheesecake with Plum Compote Salted Caramel Chocolate Mini Cakes Steamed Lemon Cake Strawberry Tiramisu Pimms Layer Cake THIS SITE USES COOKIES. This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site. OK Continue