Dark Chocolate and Pomegranate Cheesecake
Desserts
Food
Simple to make but looks and tastes amazing
Ingredients
100g butter
200g crushed digestive biscuits
400g cream cheese
1 litre Macphie Panna Cotta
300g dark chocolate
25g pomegranate seeds
Method
- Melt the butter and add the crushed digestive biscuits, press into the base of a ring mould and chill.
- Beat the cream cheese in a bowl and leave to one side.
- Pour Macphie Panna Cotta into a saucepan. Bring to the boil, stirring continuously. Add the dark chocolate and stir to melt then allow to cool slightly.
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Mix in the cream cheese mixture until smooth.
- Pour cheesecake mixture onto biscuit base and gently level with a spatula.
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Chill for a minimum of 2 hours until set.
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Carefully remove from mould onto serving plate.
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Place pomegranate seeds around the edge of cheesecake and serve.
