Method

  • 1.      Melt the butter and add the crushed digestive biscuits, press into base of ring mould and chill

    2.    Beat the cream cheese in a bowl and leave to one side

    3.    Pour Macphie Panna Cotta into a saucepan and boil vigorously for 2 minutes, stirring continuously. Add the dark chocolate and stir to melt then allow to cool slightly

    4.    Mix in the cream cheese mixture until smooth

    5.    Pour cheesecake mixture onto biscuit base and gently level with a spatula

    6.    Chill for approximately 1-2 hours until set

    7.    Carefully remove from mould onto serving plate

    8.    Place pomegranate seeds round edge of cheesecake and serve

Ingredients

  • 1 litre Macphie Panna Cotta
  • 300g Dark Chocolate
  • 400g Cream Cheese
  • 200g Crushed Digestive Biscuits
  • 100g Butter
  • 25g Pomegranate Seeds

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