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Granadilla fridge cheesecake


Granadilla fridge cheesecake

Ingredients 14
Servings makes 1 large
Time 20 min

Ingredients

  • CRUST
  • 200
    g
    Tennis biscuits, finely crushed
  • 125
    g
    butter, melted
  • CHEESECAKE
  • 2
    tubs cream cheese
  • 60
    ml
    lemon juice
  • 60
    ml
    castor sugar
  • 5
    ml
    vanilla essence
  • 30
    ml
    water
  • 15
    ml
    gelatin
  • TOPPING
  • 30
    ml
    water
  • 15
    ml
    gelatin
  • 1
    tub granadilla pulp
 

Method

setting: 2-3 hours or overnight
 

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.

 

 

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