POMEGRANATE CHEESECAKE
Looking for a summery sweet treat for family and friends? These easy to make Pomegranate Cheesecake pots can be made in advance and stored in the freezer.
SUITABLE FROM 12 MONTHS
MAKES 4 x mini pots / PREPARE 10 mins / REFRIGERATE 4 hours
INGREDIENTS
200g Pomegranate Seeds
100 g Mascarpone
150 g Ricotta
4 tbsp Maple syrup
½ Lime, juice
8 Digestive Biscuits
INSTRUCTIONS
Place the Digestive Biscuits into your Babycook® mixing bowl and pulse blend to turn them into crumbs for the base of the cheesecake.
Reserve 2 tbsp of crumbs for decoration later.
Set 2 tbsp of Pomegranate Seeds aside.
Place the rest of the seeds in your Babycook® mixing bowl and blitz to release the juice. Strain juice into a bowl through a sieve, pressing the pulp with a spoon.
Put the juice of the pomegranate back in your Babycook® mixing bowl, together with the lime juice.
Add the Mascarpone, ricotta and 2 tbsp maple syrup.
Pulse blend for a couple of seconds, three or four times so that all the ingredients are combined. Do not overmix or it will become too liquid.
Divide the biscuit crumbs evenly into the bottom of the serving pots.
Add a tsp of Maple Syrup to each pot and mix with the crumbs, then press the biscuit mix down to form a cheesecake base.
Add the cheesecake mix on top and chill in the fridge for at least 4 hours to set but ideally overnight.
Before serving, scatter each cheesecake with a few of the reserved pomegranate seeds and some Digestive crumbs.
