This is a very elegant dinner party dish that looks impressive but is surprisingly simple to make. It is perfect for the festive season because it can be prepared in advance and served when you are ready.
Feta & Pomegranate Cheesecake with Pistachio, Mint & Parsley
Serves 2, Vegetarian
- 2 unsweetened oat biscuits (I used Paterson’s Olive Oil Oatcakes)
- about 25 gr shelled pistachios (45 gr with shells)
- 1 tbsp honey
- 100 gr Greek feta
- 100 gr cream cheese (I used Philadelphia light)
- 2 or 3 tbsp creme fraiche (or queso fresco batido)
- a handful of fresh parsley, finely chopped
- 5 fresh mint leaves, finely chopped
- pinch dried oregano
- pinch dried mint
- pinch sumac (optional)
- pinch ground cumin
- salt & black pepper
- 1/2 pomegranate
Blitz the oatcakes and pistachios in a blender until sandy then add the honey and blend again. I used two 3 inch/7cm diameter chef rings which I oiled inside. You could put this in a ramekin too but you may have to serve it in it aswell, I’m not sure if it would come out cleanly.
Put the oiled rings on a sheet of greaseproof on a flat plate and spoon half the biscuit mix into each ring. Push it down and spread it out evenly.
Blend the feta, cream cheese and 2 tbsp creme fraiche until smooth. Only add the third tbsp if your mix is really stiff, remember that it has to stand up by itself. Add in the herbs and spices and season with a little salt & some black pepper. Blend again and taste for seasoning.
Spoon half of the cheese mix into each ring, pushing it down evenly and smoothing out the top. Put them in the fridge for at least an hour preferably longer so they set.
To remove the pomegranate kernels: cut it in half widthways through its middle. Hold the pomegranate half in your palm, cut side down over a bowl. Using a wooden spoon smack the back of the pomegranate to release the kernels into the bowl. Continue until all the kernels are out and remove any bits of white membrane that may be attached to them.
Just before serving remove the cheesecakes from the fridge and slide the rings onto your serving plates. Lift the ring slowly and carefully and the cheesecake should slide out of the bottom and onto the plate. (Don’t do this until you are about to serve or they may start to sag or collapse). Top with a tumbling pile of pomegranate jewels, a halved pistachio and a parsley leaf. Serve immediately.