Pomegranate Cheesecake
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!

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

  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.
  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

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.