Sugar-Free Pomegranate Cheesecake
Share this Recipe
Ingredients:
150g Sugar-Free Digestive Biscuits
50g Unsalted Butter
500g Cream Cheese
1pkt Pomegranate Flavour Bolero
4tsp Gelatin Powder
1 Pomegranate
Directions:
1. In a food processor crush the biscuits and add the melted butter until well combined.
2. Using a glass, press firmly the biscuit mixture within a cake ring. Then refrigerate for at least 30 minutes.
3. Dissolve 2tsp of gelatin powder in 100ml of boiling water. Add 3/4 of a packet of Pomegranate flavor Bolero and mix well. Set aside until it cools down.
4. In a separate bowl, mix well 500g of room temperature cream cheese and gently fold in the Bolero mixture.
5. Spread the cream cheese mixture on the biscuit base and refrigerate for at least 2 hours or until firm.
6. Dissolve 2tsp of gelatin powder in 200ml of boiling water. Add the remaining 1/4 of a packet of Pomegranate flavor Bolero. Cool down.
7. Sprinkle the top of the cheesecake with pomegranate seeds and gently add the Bolero/gelatin mixture.
8. Refrigerate for at least 4 hours or until firm.
9. Enjoy!