POMEGRANATE & FROZEN YOGHURT CHEESECAKES
SERVES 6 PREP 40 MINS + FREEZING
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.