Teaching My First Ever Baking Class!!! - In The Kitchen With Kate

Thank you to Honest for teaming up with me for this! I had such a great time! For my class I created a No Bake Pomegranate & Blueberry cheesecake inspired by one of my favourite flavours from their new organic drinks. Check them out here- http://www.drinkhonest.co.uk/en/home/

Here is the recipe for my Pomegranate and Blueberry Cheesecake-

Recipe:
Pomegranate & Blueberry cheesecake
By In The Kitchen With Kate

Base:
175g Digestive Biscuits
100g Unsalted Butter, Melted
200g Blueberries

120g Mascarpone Cheese,
280g Full fat Cream cheese, (Philadelphia) - Sounds like a weird amount but for ease its the size of their larger tub.
20g Caster Sugar
200g White Chocolate, melted and cooled (I use Milky bar)
150ml Double cream

Sauce:
100g Blueberries
Pomegranate Molasses or pomegranate juice
Icing sugar, to taste

To Decorate:
Blueberries
Pomegranate seeds

1. Place the biscuits into a food processor and blitz until fine biscuit crumbs. If you don't have a food processor place the biscuits into a zip lock bag and beat with a rolling pin.
2. Stir in the melted butter until evenly combined. Pour into an 8 inch loose bottom tin and press down covering the base and 1/2 an inch up the sides. Pour over blueberries. Place in the fridge to set a little while making the filling.
3.In a bowl beat together the mascarpone cheese, cream cheese and sugar. Pour in the white chocolate and double cream and beat until thickened. Pour cheesecake filling over the base and smooth it over. Place in the fridge for at least 4 hours (preferably over night) until set.
4.When ready to serve, decorate the top of the cheesecake with blueberries and pomegranate seeds.
5.For the blueberry sauce- blitz together the blueberries and pomegranate molasses and sweeten with icing sugar to taste. Strain through a sieve to get rid of any bits.
5. To finish, drizzle the sauce over the top of the cheesecake. Enjoy :D


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Enjoy!

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