Granadilla fridge cheesecake

Recipe from: 11/20/1997 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • CRUST
  • 200
    g
    digestive biscuits
  • 150
    ml
    butter, melted
  • FILLING
  • 25
    ml
    gelatine
  • 500
    g
    creamed cottage cheese
  • 500
    ml
    sour cream
  • 100
    ml
    fruit nectar concentrate with granadilla
  • 100
    ml
    sugar
  • 2
    extra-large eggs, separated
  • 110
    g
    granadilla pulp
  • pinch salt
  • TOPPING
  • 10
    ml
    gelatine
  • 200
    ml
    water
  • 100
    ml
    fruit nectar concentrate with granadilla
  • 110
    g
    granadilla pulp
 

Method

 
Spray a 23 cm loose-bottomed cake tin with non-stick spray. Crush the biscuits in the food processor. Add the melted butter and mix well. Line the base of the prepared cake tin with the biscuit mixture, pressing it carefully up against the sides. Soak the gelatine in 15 ml (1 T) water until spongy. Melt in the microwave oven for a few seconds, but do not boil. Beat together the cottage cheese, sour cream, concentrate, sugar and egg yolks. Stir in the granadilla pulp and melted gelatine. Whisk the egg whites with a pinch of salt until soft peaks are formed and fold into the cheese mixture. Pour the mixture into the prepared crust. Chill for about 4 hours or until set. TOPPING: Soak the gelatine in a little of the water until spongy and melt in the microwave for a few seconds without boiling. Alternatively, melt in a saucepan over boiling water. Mix in the remaining water, concentrate and granadilla pulp. Cool slightly or until the mixture just begins to set and pour over the cheesecake. Chill until set. Makes a medium cheesecake.
 

Read more on: fruit  |  microwave
 

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