Pomegranate cheesecake

Directions

Beat the cookies with a mixer until they reach the texture of powder and place them in a bowl. In a small saucepan, melt the butter and pour it into the biscuit powder, mixing until homogeneous. Spread the mixture in a round mould and put it in the refrigerator to stabilise the base. Beat the fresh cream cheese, powdered sugar, lime and lemon zest, and vanilla extract with a mixer until they are well blended.

Add the crème fraiche and continue beating until a fluffy cream is formed. Spread the cream on the mould over the biscuit powder and put the mould back in the refrigerator for at least 3 hours. When the cheesecake is well frozen, remove it from the mould and spread pomegranate jam on top (see recipe).