Strawberry and Pomegranate Cheesecake
Ingredients
- 400g digestive biscuits
- 160g melted butter
- 2 pots double cream (approx 300ml each)
- 4 tbsp granulated sugar
- approx 500g soft/cream cheese (use one 180g tub + one 340g tub of Philadelphia cream cheese)
- 5 - 6 tbsp icing sugar
- 400g strawberries
- 1 pomegranate
Preparation
Blitz the digestive biscuits in a food processor or crush in a food bag using a rolling pin until fine, then add the melted butter and mix well.
Line two 8-inch loose-bottomed cake tins with clingfilm, ensuring it covers the sides for easy removal, and press the digestive mixture evenly into the bottom using a flat object.
Slice strawberries in half and arrange them with the pointed side up in the tins, reserving a few extra strawberries for chopping and folding into the cream mixture later.
Whisk double cream with 4 tablespoons of granulated sugar until it becomes thick and has a consistency similar to cream cheese.
In a separate bowl, whisk the soft cheese with 5-6 tablespoons of icing sugar, then taste and add more sugar if a sweeter flavor is preferred.
Finely chop the reserved strawberries, combine the whisked cream and soft cheese mixtures, and fold in the chopped strawberries along with optional pomegranate seeds.
Divide the cream mixture between the two cake tins, smooth the surface, sprinkle pomegranate seeds on top, and refrigerate for 2-3 hours before serving. To serve, lift the cake out using the loose bottom, run a knife along the bottom to separate from the clingfilm, and transfer to a cake stand.
Notes
This cheesecake can be made ahead of time and stored in the refrigerator.
For one cheesecake instead of two, halve all the ingredients.
