Pomegranate and raspberry cheesecake recipe | Sainsbury`s Magazine

Pomegranate and raspberry cheesecake recipe | Sainsbury`s Magazine

www.sainsburysmagazine.co.uk

This glamorous pomegranate and raspberry cheesecake recipe by Sabrina Ghayour is great for a party as it can be made and chilled the day before

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Ingredients

  • 1 x 350g bag frozen raspberries, defrosted
  • 250g digestive biscuits
  • 100g unsalted butter, melted
  • 600g full fat soft cheese
  • 300ml double cream
  • 100g caster sugar
  • 2 x 100g packs pomegranate seeds

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