Name: Orange & pomegranate cheesecake
Prep time: 20 min
Total time: 20 min
Yield: Cuts into 8-10 slices
Cuisine: American
Ingredients: 250g digestive biscuit; 100g butter melted; 600g full-fat cream cheese; zest 3 oranges - cut out the segments for the decoration; 3 tbsp milk; 100g icing sugar; 150ml double cream; seeds 1 pomegranate or 110g tub pomegranate seeds

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Orange & pomegranate cheesecake

Orange & pomegranate cheesecake

James Martin

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Cuts into 8-10 slices

Easy

Prep: 20 mins

Plus chilling no cook

A star rating of 4.8 out of 5.14 ratingsRate

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A perfect dinner party dessert with pretty fruit decorative topping and cream cheese on a buttery biscuit base

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Ingredients

Nutrition

Units:

MetricUS

250g digestive biscuit
100g butter

melted
600g full-fat cream cheese
zest 3 oranges

- cut out the segments for the decoration
3 tbsp milk
100g icing sugar
150ml double cream
seeds 1 pomegranate

or 110g tub pomegranate seeds

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Nutrition: per slice (10)

kcal529
fat40g
saturates25g
carbs31g
sugars19g
fibre1g
protein7g
salt1g

low

Method

step 1

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 mins.
step 2

Put 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 hrs or overnight.
step 3

To serve, top with the orange segments and scatter over the pomegranate seeds.

Recipe from Good Food magazine, January 2013

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A star rating of 4.8 out of 5.14 ratings

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