Pomegranate and pineapple no-bake cheesecake
- 100g malted milk biscuits
- 50g unsalted butter, melted
- 2tbsp desiccated coconut
- 435g tin crushed pineapple
- 12g sachet Dr. Oetker Gelatine
- 250g Asda 50% Less Fat Light Original Soft Cheese
- 300ml Greek-style yogurt with honey
- 50g icing sugar
- 2tbsp demerara sugar
- ½ small fresh pineapple, peeled and sliced
- 4tbsp pomegranate seeds
Line a 20cm round, loose-bottomed cake tin with baking paper.
Whizz the biscuits in a food processor. Add the melted butter and coconut and blitz to mix together. Spoon into the cake tin and press down with the back of a spoon. Chill in the fridge.
Drain the pineapple in a sieve, pressing out the juice with a wooden spoon. Reserve the juice and flesh.
Put 4tbsp of the juice in a glass bowl and sprinkle over the gelatine. Heat over a pan of simmering water, stirring occasionally, until dissolved and the liquid is clear. Cool for 5 mins.
Mix, not beat, the soft cheese, yogurt and icing sugar. Stir in the tinned pineapple flesh and cooled gelatine until smooth. Pour over the biscuit base and chill for 2-3 hrs until set.
Put the demerara sugar in a small frying pan; heat gently until melted. Add the fresh pineapple slices, increase the heat and cook for 2-3 mins, turning once, to caramelise. Leave to cool then halve.
To serve, remove the cheesecake from the tin. Arrange the pineapple slices on top with the pomegranate seeds.