Pomegranate & Frozen Yoghurt Cheesecakes

SERVES 6 PREPARATION 40 MINUTES (PLUS 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 frozen vanilla Greek

style natural yoghurt 125g blackberries micro shiso to serve (optional)

1. Grease 6 x 10cm springform pans, then 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 and 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 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 and pulse until smooth. Add frozen yoghurt, pulse until combined, then transfer to a large bowl. Freeze for 20 minutes or until firm but still able to be scooped. 4. Divide mixture among cake pans. Smooth tops and cover tightly. Freeze for 4 hours or overnight until firm. 5. Remove frozen cheesecakes from cake pans. Decorate with remaining pomegranate seeds, blackberries and herbs.