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Vanilla cheesecake with clementines and pomegranate recipe

Vanilla cheesecake with clementines and pomegranate recipe

12 ratings

Give this super-quick vanilla cheesecake a festive flourish with good-to-eat-now clementines and pomegranate seeds. It’s amazingly easy to make but will look so professional. See method

  • Serves 16
  • Takes 20 mins plus chilling
  • 298 calories / serving
  • Vegetarian

Ingredients

  • 80g unsalted butter, melted​
  • 200g digestive biscuits
  • 560g Philadelphia cream cheese
  • 100g icing sugar
  • 300ml double cream​
  • 1 tbsp vanilla bean paste
  • 2 clementines, sliced horizontally into thin slices plus extra zest to serve
  • 30g pomegranate seeds

Perfect with:

Philadelphia Cream Cheese Family PackSmooth, creamy and ever so versatile; a must on your Christmas shopping list Philadelphia Cream Cheese Family Pack
Smooth, creamy and ever so versatile; a must on your Christmas shopping list
Shop ingredients

Each serving contains

  • Energy

    1235kj
    298kcal
    15%
  • Fat

    24g 34%
  • Saturates

    15g 75%
  • Sugars

    12g 13%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 17.2g Protein 3.2g Fibre 0.7g

Method

  1. Lightly grease a 20cm loose bottom or spring form cake tin with a little melted butter and line the bottom and sides with nonstick baking paper. 
  2. Blitz the digestives to crumbs in a food processor, then stir in the remaining melted butter until completely combined. Transfer to the prepared tin and spread over the base, pressing down with the back of a spoon to pack it down and level. Chill in the fridge for 30 mins or the freezer for 15 mins, until set. 
  3. Whisk the Philadelphia cream cheese and icing sugar together in a large mixing bowl with an electric handheld whisk until well combined, then whisk in the double cream and vanilla to soft peaks. Spread the mixture over the set base and leave to set in the fridge for at least 6 hrs or best overnight. 
  4. To decorate, cut a small slit in each clementine slice from the edge to the centre, then twist into a ‘S’ shape and lay around the edge of the cheesecake. Scatter over the pomegranate seeds and clementine zest to serve. The cheesecake will keep in the fridge for up to 3 days.

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