Orange & Pomegranate Cheesecake
A luscious and creamy no-bake orange cheesecake balanced on a crunchy biscuit base, this dessert is a delightful combination of zesty orange flavors and smooth, velvety cream cheese. Topped with vibrant pomegranate seeds and juicy orange segments, this cheesecake is perfect for any occasion and is sure to impress your guests with its fresh and fruity taste.
— Constant Cookbook
Ingredients
- 250g digestive biscuits
- 100g butter , melted
- 600g full-fat cream cheese
- zest 3 oranges - cut out the segments for the decoration
- 3 tbsp milk
- 100g icing sugar
- 150ml double cream
- seeds 1 pomegranate , or 110g tub pomegranate seeds
Instructions
- Crush the biscuits roughly – either put them in a plastic food bag and crush with a rolling pin, or whizz them in a food processor to chunky crumbs. Transfer to a bowl, mix in the melted butter and tip into a 23cm springform tin. Using your fingers or the back of a spoon, press the biscuit mixture evenly to form the base. Chill until set, about 30 mins.
- Put the soft cheese, zest, milk and icing sugar into a bowl and blend using an electric mixer until smooth. Add the cream and whisk until the mixture is the consistency of thick custard. Pour the filling over the biscuit base and spread evenly. Return to the fridge and chill until set, at least 4 hrs or overnight.
- To serve, top with the orange segments and scatter over the pomegranate seeds.
Prep Time
PT20M
Yield
Cuts into 8-10 slices
Nutrition
- Calories: 529 calories
- Fat Content: 40 grams fat
- Saturated Fat Content: 25 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 1 milligram of sodium
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