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Baked orange & pomegranate cheesecake bars
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Makes: 9 slices
150g digestive biscuits
75g butter, melted
500g cream cheese, at room temperature
100g soured cream
50g icing sugar
2 British Blacktail Medium Free Range Eggs, at room temperature
6 tsp orange curd
½ pomegranate, seeds
1. Blitz the biscuits in a food processor (or crush in a resealable food bag), then add the melted butter and mix to coat. Line a 20x20cm baking tin with parchment, then press the biscuit crumbs into the base, using the back of a spoon to create an even layer. Cover and chill the base in the fridge for 30 minutes.
2. Preheat the oven to 170°C, gas mark 3. Stir together the cream cheese, soured cream and icing sugar in a large bowl, then beat in the eggs until smooth and just combined – being careful not to beat in too much extra air.
3. Scrape the mixture onto the chilled base before smoothing the top with a spatula. Dot teaspoons of orange curd across the top, then use the straight end of a spoon or a skewer to swirl it through the cheesecake mixture.
4. Bake for 45 minutes, turning once halfway to ensure even cooking, until set with a slight wobble in the centre. Allow to cool, cover and chill for at least 2 hours (preferably overnight) before sprinkling with pomegranate seeds and slicing into squares.
If you don’t have orange, lemon curd works wonderfully in this recipe too.
Typical values per serving: