Muesli and Pomegranate Cheesecake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 13 h. 5 min.
Ready in
Ingredients
for
6
- For the base
- 6 ozs Muesli
- ½ cup butter (melted)
- ⅛ cup light brown sugar
- For the topping
- 3 tsps Powdered gelatine
- ¼ cup hot water
- 2 cups cream cheese
- ½ cup sugar
- 1 tsp vanilla extract
- 1.333 cups cream (48% fat)
- To decorate
- 1 pomegranate (seeds)
Preparation steps
1.
For the base: butter a 20cm|8" springform tin.
2.
Stir together the muesli, melted butter and sugar until well blended. Press into the base of the tin and chill for 30 minutes.
3.
For the topping: sprinkle the gelatine over the hot water in a heatproof jug. Whisk with a fork until the gelatine is dissolved. Set aside to cool for 15 minutes.
4.
Whisk together the cream cheese, sugar and vanilla until smooth. Gradually beat in the gelatine mixture until combined.
5.
Whisk the cream until thick and gently fold into the mixture.
6.
Spoon on top of the base. Cover and chill overnight.
7.
Sprinkle the top with pomegranate seeds.
