Pomegranate Cheesecake

Name: Pomegranate Cheesecake
Yield: 8
Ingredients: 295 g Chocolate biscuits; 40 g Unsalted butter; 400 g Mascarpone; 400 g Crème fraîche; 2 tsp Vanilla extract; 3 tbsp Fairtrade Tate & Lyle Icing Sugar; 400 g Pomegranate jelly

Rating 0.0

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Prep

20 min

Bake

N/A

Serves

Difficulty

Easy

About

A delicious biscuit base, topped with a creamy centre and pomegranate jelly, dusted with Tate & Lyle Icing Sugar - the perfect dinner party pud!

made using

Icing Sugar

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nut-free cheesecake Vegetarian Summer Easy Desserts Cakes And Cupcakes Barbeques 8

Instructions

Ingredients

Reviews

Step 1

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.

Step 2

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

Step 1

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.

TOP TIP

Serve with a little biscuit on the side for an extra dinner party treat!

Ingredients – 7 items

Serving

Chocolate biscuits

Plain

295 g

Unsalted butter

Melted

40 g

Mascarpone

400 g

Crème fraîche

400 g

Vanilla extract

2 tsp

Fairtrade Tate & Lyle Icing Sugar

3 tbsp

Pomegranate jelly

400 g

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