Strawberry & Pomegranate Cheesecake for Ramadan
Ingredients
- 400g digestive biscuits
- 160g melted butter
- 2 pots double cream (approx. 300ml)
- 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
- 1 pomegranate
Preparation
Blitz digestive biscuits in a food processor or crush them in a food bag using a rolling pin until fine. Add the melted butter and mix well.
Line two 8-inch loose-bottomed cake tins with clingfilm, making sure to cover the sides as well. This will make it easier to remove the cake from the tin. Divide the digestive mixture between the tins and press it into the bottom using something flat.
Slice the strawberries in half and arrange them with the pointed side up in the tins. Reserve a few extra strawberries for chopping and folding into the cream mixture.
Whisk the double cream and 4 tbsp granulated sugar until thick, similar to cream cheese consistency.
In a separate bowl, whisk the soft cheese and 5-6 tbsp icing sugar. Taste for sweetness and add more sugar if desired.
Finely chop the reserved strawberries and fold them into the whisked cream and soft cheese mixture. Optionally, add some pomegranate seeds.
Divide the cream mixture between the two cake tins and smooth it out. Sprinkle pomegranate seeds on top. Refrigerate for 2-3 hours before serving.
To remove the cake, lift the loose bottom of the tins and remove them. Run a large knife along the bottom between the biscuit base and clingfilm. Use a cake server or a flat utensil to lift the cake onto a cake stand. Serve and enjoy!