Pomegranate White Chocolate Cheesecake

Prep Time
Cook Time


  • 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


  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.