Who doesn't love a little sweet ending to a meal? This recipe is pretty cute, if we say so ourselves. We love the rimmed glasses, the flavours are next level and the pomegranate jelly just finishes it off perfectly both with a pop of colour and a brightness of flavour.
We also love the simplicity of this and it is just a little bit naughty.
Try some of our other many cheesecake recipes if this one does not suit!
Honeycomb Chocolate Cheesecake
Italian Citron Meringue Cheesecake!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Butter Shortbread cooked and crushed with a little sprinkle of salt flakes Recipe
-
The Cheesecake Bit
- 500 Grams cream cheese, cubed
- 1 Tin condensed milk
- 30 Grams tequila
- 30 Grams triple sec
- 10 Drops doTERRA lime oil BUY
-
The Garnishes
- 1/3 Batch Pomegranate Jelly cut into very small cubes Recipe
- 1 pomegranate, arils only
- 2 limes, thinly sliced for garnish
-
To rim the glasses
- pink salt flakes BUY
- raw caster sugar BUY
- limes zest and juice
Do
- 1
Pre-make all the components well in advance of serving. It can then just be put together very quickly onto plates as needed.
- 2
