Pomegranate White Chocolate Cheesecake

Ingredients

• 2 Pomegranates
• 150 grams Milk Arrowroot biscuits
• 80 grams unsalted butter, melted
• 200 grams cream cheese
• 100 grams caster sugar
• 1 tsp vanilla extract
• 300 ml pure cream
• 300 grams mascarpone
• 200 grams white couverture chocolate
• 1 tsp gelatine, 1 tsp gelatine dissolved in 100ml warm water
• 100 ml warm water, 1 tsp gelatine dissolved in 100ml warm water

Method

1. Place biscuits in food processor and pulse until coarse crumbs form. Add melted butter and pulse until the mixture forms into a ball.
2. Scoop arils from pomegranates into a bowl and drain the juice into a measuring cup. You need 4 tbsp juice. If there is not enough, spoon some of the arils into a sieve over a bowl and use the back of a kitchen spoon to press out more juice. Repeat until there is sufficient juice. Discard solids, set juice aside and reserve un-pressed arils.
3. Press crumb mix into the base of a 26cm spring form tin and chill for 2 hours.
4. Beat cream cheese, sugar and vanilla till smooth. Add 100ml cream and beat lightly. Add mascarpone and whip until incorporated.
5. Over a double boiler, melt chocolate and stir through remaining cream.  Stand to cool for 10 minutes.
6. Fold chocolate, 4 tbsp pomegranate juice and gelatine mix into cheese mix and pour into chilled crumb base. Refrigerate for 4 hours.
7. Serve sliced cheesecake garnished with reserved arils.