Orange & pomegranate cheesecake

Orange & pomegranate cheesecake

  • Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus chilling no cook
  • Easy
  • Cuts into 8-10 slices

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

Nutrition: per slice (10)
HighlightNutrientUnit
kcal529
fat40g
saturates25g
carbs31g
sugars19g
fibre1g
protein7g
low insalt1g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.10 ratings
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