Pomegranate and raspberry cheesecake

Ingredients

• 1 x 350g bag frozen raspberries, defrosted
• 250g digestive biscuits
• 100g unsalted butter, melted
• 600g full fat soft cheese
• 300ml double cream
• 100g caster sugar
• 2 x 100g packs pomegranate seeds

Step by step

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Get ahead

Make the day before and chill overnight. Leftovers keep for 2-3 days.

1. Tip the defrosted raspberries into a sieve over a bowl and leave to drain really well (you can add the juice to lemonade). You want to get rid of as much juice as possible, so give them a gentle shuffle in the sieve once or twice.
2. Line the base and sides of a 23cm round springform tin with baking paper, or clingfilm. Put the biscuits in a food bag, or food processor, and crush until finely ground. Put in a bowl, add the melted butter and mix well. Tip the crumbs into the tin and flatten with a spatula, or the back of a spoon, to make a smooth, even base, then chill for 30 minutes, or until firm.
3. Whisk the soft cheese, cream and sugar together briefly until combined and slightly thickened. Add the raspberries and stir until evenly mixed.
4. Carefully spoon the mixture over the base and fill the tin, smoothing over the top until even. Drain the pomegranate seeds and gently pat them dry on kitchen paper, then scatter over the top until a full layer covers the surface. Cover and chill for 8 hours, or overnight.
5. To remove the cheesecake from the cake tin, carefully sit the tin on a small overturned bowl, unclip and remove the edge of the cake tin. Carefully peel away the lining and slide the cheesecake off its base onto a large plate or platter to serve.

source:https://www.sainsburysmagazine.co.uk/recipes/desserts/pomegranate-and-raspberry-cheesecake

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