Top Tip
Use gluten free biscuits to make this a gluten free cheesecake
Ingredients
1 lt Macphie Panna Cotta
300g dark chocolate
400g cream cheese
200g digestive biscuits, crushed
100g butter
25g pomegranate seeds
Method
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Melt the butter and add the biscuits, press into base of ring mould and chill
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Beat the cream cheese in a bowl and leave to one side
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Pour the panna cotta into a saucepan and boil vigorously for 2 minutes, stirring continuously. Add the chocolate and stir to melt then allow to cool slightly
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Mix in the cream cheese mixture until smooth, then pour onto the biscuit base and gently level with a spatula
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Chill for approximately 1-2 hours until set
- Carefully remove from mould onto a serving plate, place pomegranate seeds around the edge and serve
