- 150g gingernut biscuits (or Digestive biscuits + ground ginger), crushed
- 50g butter, melted
- 400g cream cheese
- 75g icing sugar
- 3tsp vanilla extract
- 200ml double cream
- 1 pomegranate
Line the base and sides of a 20 cm loose-bottomed or spring form tin with baking parchment. Mix the crushed biscuits and butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
Beat together the cream cheese, icing sugar and vanilla extract until smooth. Then beat in the double cream until the mixture thickens. Spoon the mixture into the tin and return to the fridge until firmly set.
Carefully ease the spring form tin. Slip the cheese cake onto a serving plate. Scatter half of the pomegranate seeds over the cheese cake. In food processor blitz the remaining pomegranate seeds. Dribble over some of the juice.