Pomegranate and raspberry cheesecake recipe
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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Cooking tools:
- Springform pan
- Rolling pin
- Zip-top bag
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Spatula
- Refrigerator
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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