Orange & pomegranate cheesecake

Orange & pomegranate cheesecake

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(7 ratings)

Prep: 20 mins Plus chilling no cook


Cuts into 8-10 slices
A perfect dinner party dessert with pretty fruit decorative topping and cream cheese on a buttery biscuit base

Nutrition and extra info

Nutrition: per slice (10)

  • kcal529
  • fat40g
  • saturates25g
  • carbs31g
  • sugars19g
  • fibre1g
  • protein7g
  • salt1g
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  • 250g digestive biscuit
  • 100g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 600g full-fat cream cheese
  • zest 3 oranges - cut out the segments for the decoration



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g icing sugar
  • 150ml double cream
  • seeds 1 pomegranate, or 110g tub pomegranate seeds



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…


  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.

  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.

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

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Comments (5)

mantisgirl's picture

Super tasty and easy to make!

Bettercook15's picture

This dessert is so easy and tastes wonderful. My guests were so impressed. I soaked the oranges in Cointreau and a little honey before scattering the pomegranate seeds. Superb.

leo-in-france's picture

It was a rainy Saturday afternoon.
In the spirit of adventure.I had bought two,250g packets of Polish, half fat, soft cheese, and was wondering what on earth to do with them.
' Cheesecake time.' I thought.
This is a very usable, basic, cheesecake recipe, lending itself to many variations.
I happened to have a jar of home-made lemon curd lurking in the fridge, so I slathered a few tablespoons-full into the middle, and topped the whole thing with overlapping sliced kiwis - it was now Sunday by that time and, strangely enough, no pomegranates, or even oranges in the fruit bowl - just kiwis.

And what of the Polish, half fat, soft cheese? You might ask.

Pretty good - it needed to be whizzed in a food processor to soften it up a bit. ( I whipped it with an electric beater for ten minutes without success) However, once it was all blended together it tasted pretty good.

kathrinebrown's picture

Really easy to make and really yummy!!

clarkeyclarke's picture

Simply scrummy. Will gladly make again. Happy tummy :)

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