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City Press recipe: The perfect Springtime lemon and granadilla cheesecake

by: Irene Dasari | 09 Sep 2018
lemon cheesecake

This dessert is a regular in my home because it’s decadent, quick and easy to make, and not too bad on the budget, especially because it generously serves nine people – 12 if you’re not keen on large portions. I constantly play around with toppings in the form of fruit compotes and you can too. Of course, it can be served without a topping and still tick all the boxes.

. 1 and a 1/2 packets tennis biscuits (finely crushed)
. 1/2 cup melted butter

Mix the tennis biscuits and melted butter together properly and press down firmly into a suitable deep Pyrex dish (20cm x 20cm). Don’t over compact the mixture as it could result in a hard base. Refrigerate until needed.

. 250g plain smooth cottage cheese (at room temperature)
. 250ml fresh cream
. 1 can condensed milk
. 1/2 cup lemon juice

Whisk the first two ingredients until smooth. Add next two ingredients and mix until smooth and well blended.
Pour the filling over the base and refrigerate.

. 2 x 110g cans granadilla pulp
. 1 can brown sugar
. 1 can lemon juice
. 2 cans water
. 1 tsp Maizena

Combine all ingredients in a small saucepan (use the granadilla pulp can to measure the sugar, lemon juice and water) and bring to boil. Cook on medium heat for about 10 minutes, stirring regularly until sauce thickens.

If the sauce is not thick enough, add a slurry made with a little more Maizena and water, and mix until it thickens. If it’s too thick, add a little water at a time until the desired consistency is achieved. We require a slightly thick, spreadable sauce and not a runny one. Cool completely and top the cheesecake with sauce after the it’s been refrigerated for more than three hours. Spread evenly on top, cover and refrigerate overnight.

  • Dasari is the author of Home Cooking With Confidence...Rustic elegance and book queries can be emailed to

Read more on: lemon  |  recipes  |  baking

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