Tropical cheesecake in a cup

With granadilla and toasted coconut.
 
tropical cheesecake

Recipe from: 04 March 2013
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 250
    g
    creamed smooth cottage cheese
  • 397
    g
    full cream sweetened condensed milk
  • 80
    ml
    fresh lemon juice
  • 5
    ml
    finely grated lemon rind
  • 250
    ml
    fresh cream - whipped to stiff peaks
  • 125
    ml
    toasted coconut
  • 4
    granadillas – or granadilla pulp
Servings: Change Serving
 
 

Method

 
Preheat oven to 180°C. Mix together cottage cheese, condensed milk and lemon juice. Set aside to thicken.  

Beat cream to stiff peaks and slowly fold in the thickened cheese mixture and combine.

Add lemon rind and transfer to a prepared cups/baking dish/silicone moulds or glass jars. Bake for 10 minutes (5-8 minutes for smaller containers) until just set.

It will still wobble when you remove it from the oven but will set while standing. Set aside to cool before transferring to the fridge to chill.

Serve with the toasted coconut and granadilla pulp.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.



 

Read more on: recipe  |  desserts  |  dairy
 

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