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Pomegranate and raspberry cheesecake


Serves: 10
timePrep time: 30 mins
timeTotal time:
Pomegranate and raspberry cheesecake
Recipe photograph by Tara Fisher

Pomegranate and raspberry cheesecake

This glamorous cheesecake by Sabrina Ghayour is great for a party as it can be made and chilled the day before

Serves: 10
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
545Kcal
Fat
43gr
Saturates
26gr
Carbs
32gr
Sugars
21gr
Fibre
3gr
Protein
6gr
Salt
1gr

Sabrina Ghayour

Sabrina Ghayour

Sabrina has written three bestselling books, including Persiana: Recipes From The Middle East & Beyond and Feasts. As a self-taught cook and food writer, she specialises in colourful dishes in a 'mezze' style, many of which she shares in her cookery classes and pop-up supper clubs. 
See more of Sabrina Ghayour’s recipes
Sabrina Ghayour

Sabrina Ghayour

Sabrina has written three bestselling books, including Persiana: Recipes From The Middle East & Beyond and Feasts. As a self-taught cook and food writer, she specialises in colourful dishes in a 'mezze' style, many of which she shares in her cookery classes and pop-up supper clubs. 
See more of Sabrina Ghayour’s recipes

Ingredients

  • 1 x 350g bag frozen raspberries, defrosted
  • 250g digestive biscuits
  • 100g unsalted butter, melted
  • 600g full fat soft cheese
  • 300ml double cream
  • 100g caster sugar
  • 2 x 100g packs pomegranate seeds

Step by step

Get ahead
Make the day before and chill overnight. Leftovers keep for 2-3 days.
  1. Tip the defrosted raspberries into a sieve over a bowl and leave to drain really well (you can add the juice to lemonade). You want to get rid of as much juice as possible, so give them a gentle shuffle in the sieve once or twice.
  2. Line the base and sides of a 23cm round springform tin with baking paper, or clingfilm. Put the biscuits in a food bag, or food processor, and crush until finely ground. Put in a bowl, add the melted butter and mix well. Tip the crumbs into the tin and flatten with a spatula, or the back of a spoon, to make a smooth, even base, then chill for 30 minutes, or until firm.
  3. Whisk the soft cheese, cream and sugar together briefly until combined and slightly thickened. Add the raspberries and stir until evenly mixed.
  4. Carefully spoon the mixture over the base and fill the tin, smoothing over the top until even. Drain the pomegranate seeds and gently pat them dry on kitchen paper, then scatter over the top until a full layer covers the surface. Cover and chill for 8 hours, or overnight.
  5. To remove the cheesecake from the cake tin, carefully sit the tin on a small overturned bowl, unclip and remove the edge of the cake tin. Carefully peel away the lining and slide the cheesecake off its base onto a large plate or platter to serve.
    Tip
    To make it really easy to remove the cheesecake cleanly from the tin, pop it into the freezer for 15 minutes before unmoulding.

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