Name: Granadilla fridge cheesecake
Prep time: 20 min
Total time: 20 min
Yield: makes 1 large serving
Cuisine: Cold
Ingredients: 200 g tennis biscuits finely crushed; 125 g butter melted; 2 cream cheese; 60 ml lemon juice; 60 ml castor sugar; 5 ml vanilla essence; 30 ml water; 15 ml Sheridans gelatine; 30 ml water; 15 ml Sheridans gelatine; 1 Goldcrest Granadilla Pulp

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Ingredients (11)

CRUST

200 g	tennis biscuits — finely crushed
125 g	butter — melted

CHEESECAKE

2	cream cheese
60 ml	lemon juice
60 ml	castor sugar
5 ml	vanilla — essence
30 ml	water
15 ml	Sheridans gelatine

TOPPING

30 ml	water
15 ml	Sheridans gelatine
1	Goldcrest Granadilla Pulp

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Method:

Grease a
large rectangular tart tin or dish with non-stick spray.

1. Crust: Mix
the biscuit crumbs and butter and press into the bottom of the tart dish.

2. Cheesecake: Using an electric beater, beat the cream cheese until smooth. Add the lemon juice,
castor sugar and vanilla essence and beat until well combined.

3. Add the water to the gelatin and allow to sponge.
Microwave for 10 seconds until the gelatin has melted then rapidly whisk into
the cheesecake mixture. Pour the mixture into the crust and smooth the top.

4. Topping: Add the water to the gelatin and
allow to sponge. Microwave for 10 seconds or until the gelatin has melted then
rapidly mix it into the granadilla pulp. Pour the pulp mixture over the
cheesecake, cover with cling film and refrigerate for 2-3 hours or overnight
until set.

5. Slice and serve.