Pomegranate Cheesecake

Ingredients

• 1 packet digestive biscuits
• 100 g butter at room temperature
• 2 packets pomegranate jelly
• 1 packet whipping cream powder
• 1 tin cream (qashta)
• 200 g cream cheese
• 1 cup pomegranate seeds
• 114 ml cold milk

Method

1. Crush the biscuits, mix with the butter, press into a cheesecake tin and refrigerate for 10 minutes.
2. Whip the cream powder as directed with 114 ml cold milk until thick, add one packet of pomegranate jelly powder with the cream and cream cheese until smooth. Pour over the base and refrigerate at least half an hour.
3. Prepare the second jelly packet with half the water stated, scatter the pomegranate seeds over the second layer, pour the jelly slowly on top and refrigerate until set.