Name: Granadilla fridge cheesecake
Yield: 0 serving
Cuisine: Baking
Ingredients: 200.00 g digestive biscuits; 150.00 ml butter melted; 25.00 ml Sheridans gelatine; 500.00 g cottage cheese creamed; 500.00 ml sour cream; 100.00 ml granadillas fruit nectar concentrate; 100.00 ml sugar; 2.00 eggs extra-large, seperated; 110.00 g granadillas pulp; salt pinch; 10.00 ml Sheridans gelatine; 200.00 ml water; 100.00 ml granadillas fruit nectar concentrate; 110.00 g granadillas pulp

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Ingredients (14)

CRUST

200.00 g	digestive biscuits
150.00 ml	butter — melted

FILLING

25.00 ml	Sheridans gelatine
500.00 g	cottage cheese — creamed
500.00 ml	sour cream
100.00 ml	granadillas — fruit nectar concentrate
100.00 ml	sugar
2.00	eggs — extra-large, seperated
110.00 g	granadillas — pulp
	salt — pinch

TOPPING

10.00 ml	Sheridans gelatine
200.00 ml	water
100.00 ml	granadillas — fruit nectar concentrate
110.00 g	granadillas — pulp

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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.