Strawberry, fig & pomegranate cheesecake
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COVER RECIPE
Simplicity persohified!
SERVES 8-10
150g (5½oz) digestive biscuits
150g (5½oz) gingernut biscuits
100g (3½oz) butter
juice of 1 lime
finely grated zest and juice of 2 lemons
600g (1lb 3oz) full-fat cream cheese
100g (3½oz) icing sugar
300ml (10fl oz) double cream
1 fresh fig, cut into 6 wedges
5 strawberries, halved
3 tbsp pomegranate seeds
a few sprigs mint
1 Put the biscuits in a food processor and pulse until they form coarse crumbs. Melt the butter and pour it into the food processor, then pulse again until the crumbs start to clump together.
2 Tip the buttery crumbs into a 20cm (8in) round loose-bottomed deep cake tin and press firmly into an even layer. Chill in the fridge while you make the filling.
3 Put the lime juice in a jug and make it up to 75ml (2¾fl oz) with the lemon juice. Whip the cream cheese with the icing sugar and the zest of one of the lemons with an electric whisk until smooth. Pour in the double cream with the whisk still running, followed by the citrus juice, continuing to whisk until thick.
4 Scrape the mixture into the cake tin and smooth the top. Chill for at least 6 hours, or overnight if you prefer.
Carefully unmould the cheesecake and transfer to a serving plate. Arrange the fig wedges, strawberries, pomegranate seeds and mint leaves on top, then finish with
