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 Easter Chocolate Nest Cake Rhubarb Cheesecake Sponge Cake with Plum Jam and Edible flowers Valentine’s Mini Cakes Strawberry Sheet Cake Recipe Coffee and Walnut Cake Recipe Easy Victoria Sponge Cake Recipe White Chocolate and Irish Cream Cake Red Velvet Traybake Classic Parkin Recipe