Kenco Cappuccino 10/19

Dark Chocolate & Pomegranate Cheesecake

Serves: 16
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  • 1 lt Macphie Panna Cotta
  • 300g dark chocolate
  • 400g cream cheese
  • 200g digestive biscuits, crushed
  • 100g butter
  • 25g pomegranate seeds


  1. Melt the butter and add the biscuits, press into base of ring mould and chill
  2. Beat the cream cheese in a bowl and leave to one side
  3. Pour the panna cotta into a saucepan and boil vigorously for 2 minutes, stirring continuously. Add the chocolate and stir to melt then allow to cool slightly
  4. Mix in the cream cheese mixture until smooth, then pour onto the biscuit base and gently level with a spatula
  5. Chill for approximately 1-2 hours until set
  6. Carefully remove from mould onto a serving plate, place pomegranate seeds around the edge and serve
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