Recipes

Method:

Crush the biscuits until powdered and place in a bowl. Melt the butter in a saucepan and add the biscuit powder. Mix until combined. Spread the mixture out until it covers the base of a springform pan and place in the fridge to cool. Mix the fresh cream cheese, the caster sugar, the lime and lemon zest, and the vanilla extract until well combined. Add the double cream and continue to mix until a soft cream forms. Pour the cream into the springform pan over the biscuit base and place the pan back into the fridge for at least 3 hours. When the cheesecake has cooled, remove it from the springform pan and spread pomegranate jam over the top.