Summer is the perfect time to give this chilled pomegranate cheesecake recipe a try – just a handful of store cupboard ingredients will give you this seriously impressive dessert. The secret: a base of caramelly Lotus Biscoff biscuits, £1.25, sainsburys.co.uk.
MAKES 1 X 20CM CAKE CRUST
200g Lotus Biscoff biscuits or digestives
100g unsalted butter, melted
FOR THE FILLING
300ml pomegranate juice
3 gelatine leaves (for example Dr Oetker)
600g full-fat cream cheese
150g white caster sugar
1 tsp vanilla extract
1. For the crust, whiz the biscuits to crumbs in a food processor. Add the melted butter and whiz to combine. Press the buttered crumb mixture evenly on to the base and up the sides of a 20cm loose-bottom cake tin about 4cm deep.
2. Pour the pomegranate juice into a small pan then simmer to reduce it by half. Soak and drain the gelatine according to the packet. Gently heat the cream cheese and sugar in a small pan, first loosening with a wooden spoon then whisking until smooth. Add the soaked gelatine and stir to dissolve then gradually whisk in the reduced pomegranate juice and the vanilla. Carefully pour the filling over the biscuit base, using the back of a large spoon as a chute to avoid disturbing the crust. Cover with clingfilm, making sure it doesn’t touch the filling. Leave to cool then chill for half a day or overnight to set.
TOP & SERVE The cheesecake is best eaten within a day. Decorate the top with pomegranate seeds. If wished, combine 2 tbsp pomegranate juice with 1 tbsp raspberry jam, drizzle over the top and sprinkle on some sliced pistachios.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.