Shopping LIST:

For the base: 225g oat biscuits, 75g butter,

For the filling: 250g mascarpone cheese, 200g full-fat soft cheese, 35g icing sugar, 165ml coconut milk, 20ml fresh orange juice.

For the topping: seeds from 2 pomegranates, grated rind of ½ small orange, juice of ½ small orange, 1tbsp caster sugar.

Method:

• Grease a 25cm springform cake tin. Crumb 225g oat biscuits by placing them between 2 parchment papers and crush them with a rolling pin; crush the crumbs as finely as you possibly can.

• In a bowl: add the biscuits and 75g  of melted butter. Mix to combine. Spoon into the prepared tin, press the mixture in well, then let it chill.

Make the cheesecake filling:

• In a bowl: beat 250g mascarpone cheese, 200g full-fat soft cheese and 35g sifted icing sugar. Gradually beat in 165ml coconut milk. Add 20ml fresh strained orange juice and beat for another minute. The result pour it over the biscuit base, level and let it chill for a few hours, until set.

Make the cheesecake topping:

• Place the separated seeds from 2 pomegranates in a saucepan and add the grated rind of ½ small orange, juice of ½ small orange and 1tbsp caster sugar. Bring to the boil, then lower the heat, cover and simmer for 5 minutes. Allow to cool, then drain the juice, reserving 1tbsp of it.

• Pour the pomegranate seeds and drizzle 1tbsp juice over the top of the set cheesecake, then chill.

To serve, run a knife between the edge of the tin and the cheesecake, then remove the side of the tin.