4 pomegranates, the seeds
200gr digestive biscuits, crushed
4 tablespoons DODONI cow’s butter
100gr DODONI authentic Greek yoghurt 8%
200g cream cheese, softened
500g full fat milk cream
1/2 cup icing sugar
1 teaspoon fresh lemon juice (just a squeeze)
1/2 teaspoon vanilla extract
Give the pomegranates mixture a good stir with the sugar in a saucepan.
Cook for about 5 minutes and then cool in the fridge for half an hour.
For the crust, combine the crushed digestive and butter; mix. Divide the mixture evenly among 8 (6- to 8-ounce) bowls, ramekins and press lightly into the bottom of the dishes.
For the cheesecake, in a medium bowl (or in the bowl of an electric stand mixer), beat the cream cheese and powdered sugar together until the mixture is very light and creamy, for 2-3 minutes. Mix in the lemon juice and vanilla. Add the full fat cream and beat until well-combined and fluffy, for 30 seconds to a minute, then add the yoghurt and beat gently with the spatula.
Fill the ramekins with the cheesecake mix gently and then out in the fridge for an hour.
Serve with the pomegranates compote.