Directions

For the gingersnap base, preheat the oven to 180c. Grease and line a 9 inch baking tin with baking paper.
Tip the gingersnap biscuits into a food processor and grind down into a fine crumb. Mix in the salt and tip in to a bowl. Melt the butter and mix in then spread the mixture into the prepared tin and press down. Bake for 10-15 minutes. remove from the oven and allow to cool.Turn the oven down to 100c. I leave the door open for a few minutes to let it cool down quicker. In a food processor add all of the cheesecake ingredients together. pulse until everything is combined and there are only very fine bits of the ginger.Pour the mixture through a sieve to remove any lumps and pour it into the cake tin. Tap it a few times to pop any large air bubbles then bake it for 1 hour to 1 hour 15 minutes. There should still be a slight jiggle in the middle and the edges set. I check it at 1 hour and give it longer if needed.
Let cool to room temperature then put it in the fridge to set. Ideally it needs to be chilled over night.To make the curdIn a small pan add all the ingredients except the butter and food colouring. Mix continuously over a medium heat until it thickens and coats the back of the spoon. Pour through a sieve into a bowl.Mix in the butter a cube at a time until it melts and combines. Add food colouring as needed. Pomegranate curd tends to look grey/brown, so a little natural food colouring makes it a little more appealing. I used a little pink colouring.For the clementine brown sugar meringueFor this you will need a hand held electric whisk, i also use a stand mixer, but if you don’t have one of those you can make it just with a electric whisk.
Clean and dry the bowl of a stand mixer, and the whisk attachment for that and a hand held electric mixer.
Set the mixing bowl over a pan of water to check it fits doesn’t touch the water. Turn the heat on.
Add the egg whites, sugars and clementine juice. Whisk with the electric whisk over the heat for about 5 -8 minutes until the mixture is thickened and warm to the touch. Remove the bowl from the heat and carry on whisking until you get stiff peaks, i do this with the stand mixer so i have my hands free.
Add the meringue into a piping bag and pipe on. Then torch the meringue with a blow torch.Finishing touchesDecorate with some thinly sliced bits of Clementine and some pomegranate seeds. Serve and enjoy.