Woman’s Day (Australia)

POMEGRANAT­E & FROZEN YOGHURT CHEESECAKE­S

SERVES 6 PREP 40 MINS + FREEZING

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350g butternut snap biscuits

70g butter, melted

2 cups pomegranat­e seeds (see tip)

250g cream cheese, at room temperatur­e

½ cup caster sugar

900ml vanilla frozen Greek-style natural yoghurt

125g blackberri­es micro shiso (optional), to serve

1 Clip the bases of 6 x 10cm springform pans in upsidedown to form flat bases. Grease pans. Line bases and sides with baking paper.

2 Place biscuits in a zip-lock bag. Using a rolling pin or meat mallet, crush biscuits until coarse crumbs form. Place crumbs in a coarse sieve, then shake to remove any fine crumbs. Discard. Place large crumbs in a medium

bowl. Stir in butter. Press about ¹⁄ cup of crumbs over 3 the base of each pan, pressing lightly to level. Freeze while preparing filling.

3 Process 1 cup of pomegranat­e seeds until finely chopped. Strain pomegranat­e through a sieve over a jug to yield ½ cup of juice. Process cream cheese and sugar, using pulse button, until combined. Scrape down the side of the bowl. Add pomegranat­e juice. Pulse until smooth. Add frozen yoghurt. Pulse until combined. Transfer to a large bowl. Freeze 20 mins or until firm but still able to be scooped.

4 Divide mixture among cake pans. Smooth tops. Cover tightly. Freeze 4 hours or overnight until firm.

5 Remove frozen cheesecake­s from cake pans. Decorate with remaining pomegranat­e seeds, blackberri­es and herbs, if using.

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