Strawberry & Pomegranate Cheesecake
Ingredients
- 400g digestive biscuits
- 160g melted butter
- 2 pots @elmlea Double (OR use 2 × 300ml fresh double cream)
- 4 tbsp granulated sugar
- approx 500g of soft/cream cheese (use one 180g tub + one 340g tub of Philadelphia cream cheese)_
- 5 - 6 tbsp icing sugar
- 400g strawberries (look for small strawberries as they fit better in pans)
- 1 pomegranate
Preparation
Blitz digestive biscuits in food processor or crush in a food bag using a rolling pin till fine
Add the melted butter + mix well
Place clingfilm in two 8 inch loose bottomed cake tins, use enough clingfilm to cover the sides of the pans too, this makes it easier to remove the cake from the tin
Split digestive mixture between the tins and press into bottom using something flat
Slice strawberries in half and arrange pointed side up (see last image)
Reserve a few extra strawberries for chopping and folding into the cream mixture
Whisk double cream + 4 tbsp granulated sugar until thick like cream cheese, it should not be runny
In a separate bowl, whisk the soft cheese and 5 - 6 tbsp icing sugar
Taste sweetness, add more sugar if you like it sweeter
Finely chop the strawberries you reserved earlier
Combine the whisked cream and soft cheese together, fold in the chopped strawberries + (optional) some pomegranate seeds
Divide the cream mixture between the two cake tins and smooth out
Add pomegranate seeds on top, refrigerate for 2 - 3 hours before serving
To remove cake, lift the loose bottom up and remove from the ring
Take a large knife, run along the bottom between the biscuit base and clingfilm, use a cake server or flat utensil to lift the cake onto a cake stand, serve and enjoy!