No Bake Pomegranate Cheesecake

Crunchy biscuit base with a delicious creamy mascarpone and pomegrante topping.

Ingredients:

For Base:

60 grams butter

60 grams oats

12 digestive wholemeal biscuits

For pomegranate syrup:

125 ml pomegranate juice

30 grams tablespoon caster sugar

For cream Topping:

250 grams mascarpone cheese

1 teaspoon vanilla essence

60 ml single cream

75 grams icing sugar icing sugar

1 teaspoon vanilla essence

1 large pomegranate

15 grams icing sugar for dusting.

Method:

1. In a heavy bottom pan add the pomegranate juice and bring to boil, reduce the heat and simmer until juice reduces to half the quantity.

2. Add the sugar and simmer until sugar is totally dissolved and a rich syrup forms. Turn off heat and keep aside.

3. Cream together the icing sugar, vanilla essence, mascarpone and cream until it is smooth and creamy. Put into a large piping bag fitted with star nozzle and refrigerate.

4. In a dry frying pan toast the oats for 2-3 minutes and remove from hot pan. Allow to cool and then crush slightly.

5. Crush the biscuits to form a coarse crumbly texture. Add the toasted oats and crushed biscuits to a large bowl and mix together.

6. Melt the butter and add it to the crushed biscuits and oats mixture and stir the mixture until it looks like wet sand.

7. Take 4 individual tartlets with loose bottoms and line them with cling film.

8. Press the biscuit and oat mixture into the tartlets case packing the mixture firmly into the sides and smoothing the tops with the help of the back of a metal spoon. Place the filled tartlet cases into the fridge for two hours to allow the biscuit bases to set.

9. Peel and de seed the pomegranate making sure no white bits are stuck to the seeds as this will make them bitter.

10. In a bowl add the pomegranate seeds and 4-5 tablespoons of prepared pomegranate syrup and mix well. Set aside

11. Remove the chilled tartlet cases from the fridge and carefully lift out the biscuit bases from the tartlets cases. Peel away the cling film and place the firm set biscuit bases onto a serving plate.

12. Pipe a ring of rosettes with the chilled mascarpone cream mixture on top of the biscuit base.

13. In the centre of the biscuit base spoon some of the pomegranate and syrup mixture.

14. Dust with icing sugar and serve immediately.

This recipe has been featured in Take a break - My favourite recipes issue 3 February page 57.
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