For a chic addition to a brunch or dessert spread, look no further than these individual pomegranate cheesecakes. Thanks to our clever twist (replacing the traditional biscuit layer with crumbled cake pieces), they take mere minutes to put together; top the base with generous spoonfuls of creamy filling, add a tumble of pretty pomegranate seeds and a drizzle of strawberry sauce and you’re done.
Recipe by: Goody Kitchen
In the cake mixer, mix the cheese, the condensed milk, the lemon juice and vanilla for 5 minutes and then put the mixture aside.
Fragment the cake pieces and then distribute them in the serving cups and pour the creamy mixture over them.
Garnish the cups with pomegranate seeds and strawberry sauce, then refrigerate them for 5 hours before serving.
American, Cheesecake, Dessert, easy