- 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…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
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.
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.
To serve, top with the orange segments and scatter over the pomegranate seeds.