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Lemon and Pomegranate Cheesecake

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Ingredients
  

  • Tina Bester’s Well Behaved Pastry you will only need about half of this but make the full recipe and freeze what you don’t need
  • 225 g butter
  • 200 g castor sugar
  • 2 large eggs
  • 500 g flour
  • Filling
  • 1 tub smooth cream cheese 250g, let it stand at room temperature for an hour to soften
  • 500 ml plain low fat yoghurt – drained overnight
  • 1 tin condensed milk 385g
  • 125 ml freshly squeezed lemon juice
  • 1 heaped tablespoon lemon zest
  • Topping
  • seeds from 1 pomegranate

Instructions
 

  • Make the pastry by combining the butter and sugar in a food processor and while still running, add the eggs, one at a time. Add the flour and blend until it forms a dough. Remove from the processor, mould into a ball, cover with cling wrap and rest in the fridge for 1 hour.
  • Preheat the oven the 180 degrees C.
  • Take the pastry out of the fridge, roll out and gently line the flan dish. Let the pastry overlap the edge of the dish by a cm or so. Prick the base with a fork, place in the fridge for 30 minutes and then bake for 15 minutes until the pastry is light golden brown (no need to fill with beans etc). Once it has cooled down for a few minutes gently trim the edge of the dish with a sharp knife and remove any extra pastry.
  • While the pastry is baking make the filling.
  • Place the cream cheese in a large bowl and beat until smooth with an electric mixer. Add the strained yoghurt and beat until well combined. Slowly add the condensed milk while beating then slowly add the lemon juice. Keep beating for a few minutes until the mixture has thickened. Fold in the lemon zest.
  • Scoop the filling into the cooled pastry case and place in the fridge to set for at least 4 hours.
  • Sprinkle with the pomegranate seeds and extra lemon zest if desired and serve.