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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
- summer
- barbecues
- dessert
- vegetarian
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
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!
