Tuesday, 20 November 2012

Pomegranates & cheesecake...

This is definately not one for anyone one a diet but I did warn you I could feel a pudding post coming on! 

pomegranate cheescake

This time it's the naughtiest, creamiest, yummiest cheesecake...it's always popular with the family and I decided to make one last week when I had some friends to visit.  It went very quickly too  - which is just as well because it stopped me from eating too many slices!

I've got to the stage where it's a bit of a 'throw-it-together-and-adjust-according-to-taste' type recipe so apologies for no exact measurements but I am sure you will get the gist (or be able to find yourself a similar 'no cook' recipe!).

To begin I simply bash up some digestive biscuits until they are nice and crumbly then melt a good dollop of butter in a saucepan before adding & mixing them in (don't you just love the word 'dollop'). If I accidentally add too much butter I just add more crushed biscuits, after all no-one usually complains that the biscuit base is too thick!  Next, press the biscuit mixture into the bottom of a loose-base tin and I find it helps to smooth it with the back of a metal spoon.

For the filling,  I normally mix up around 1 + 1/3 tubs of cream cheese, couple of tablespoons of honey and a couple of ounces of brown sugar.

Then I whip some double cream (around a medium size pot) and spoon some into the cream cheese/honey/sugar mixture and carefully mix it in.  The best part now is to keep having little tastes until it has a nice balance of creamy-cheesy-yumminess!

After that, all that remains is to just dollop (there's that word again) it on top of the biscuit base, smooth nicely and pop in the fridge for several hours  or overnight is better.

So, that is the basic no-cook cheesecake and all that's left to do is decide what topping to decorate it with. I chose to embellish it with some gorgeous little scarlet pomegranate seeds...

Pomegranates can be quite tricky to de-seed and the juice really stains so be careful where/what you are preparing it on.  The method I used was to slice the top off then score & pull apart rather than cut in half.  You can also bash the outside with a spoon to make the seeds pop out.  It's a little messy but they are worth it for a stunning finish to the cheesecake!  

Once it's chilled nicely, remove the cheese cake from the fridge and put it on a plate then sprinkle with the little red jewels. Then for the best bit.....  simply slice & serve with an extra sprinkling of juicy little seeds ....mmmm

pomegranate cheesecake

I did tell you it was a bit naughty...




  1. Replies
    1. It really is - it's a good base for adding other flavours like vanilla or lemon & lime too!

  2. Cheesecake is my favourite type of pudding, this one looks heavenly!!

    1. I can definately recommend it! Other flavours work well in this one too.