Granadilla chiffon cheesecake

Recipe from: 6/30/1993 12:00:00 AM
Ingredients 17
Servings 10
Time

Ingredients

  • BASE
  • 250
    g
    brandy snaps or ginger biscuits, crushed
  • 60
    ml
    butter, melted
  • FILLING
  • 3
    eggs, separated
  • 100
    g
    sugar
  • 250
    ml
    cream, whipped
  • 500
    ml
    cottage or cream cheese
  • 50
    g
    castor sugar
  • 30
    ml
    lemon juice
  • 1
    lemon, grated peel
  • 230
    g
    granadilla pulp
  • 30
    ml
    gelatine, softened in cold water and dissolved over hot water
  • GLAZE
  • 5
    ml
    gelatine softened in cold water and dissolved over hot water
  • 30
    ml
    smooth apricot jam
  • 115
    g
    granadilla pulp
 

Method

 
BASE: Mix crushed biscuits and melted butter well and tip into a 25 cm diameter springform pan, lightly greased with sunflower oil or sprayed with non-stick cooking spray. Press crumbs firmly into base. Refrigerate until firm. FILLING: Beat egg whites until soft peaks form. Add sugar gradually, beating constantly, until stiff and shiny. Set aside. Beat cream until soft peaks form. Set aside. In a large bowl, beat cottage cheese lightly adding castor sugar, egg yolks, lemon juice and peel and granadilla pulp. Fold in cream. Add softened gelatine carefully and mix thoroughly. Lastly, fold in egg whites very carefully and pour into springform pan. Refrigerate until firm. (Cake can be prepared to this stage a day in advance.) GLAZE: Prepare gelatine as described. Warm apricot jam and stir in granadilla pulp, then add gelatine and mix thoroughly. Allow to stand until cool but not set, then spoon over surface of cheesecake. Refrigerate until set. TO UNMOULD: Heat blade of a sharp kitchen knife in boiling water and gently loosen cheesecake from sides of springform pan. Release spring and lift off sides. Decorate with sprigs of lemon verbena. TOTAL KILOJOULE COUNT: 16 995 kJ (4 060 Cal). A portion: 1 700 kJ (405 Cal).
 

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