Unbaked cheesecake

Name: Unbaked cheesecake
Yield: 10 servings
Cuisine: Baking
Ingredients: 400.00 g biscuits coconut or Marie, crushed; 100.00 g butter melted; 250.00 ml cream fresh, chilled; 90.00 g instant pudding vanilla; 175.00 ml yoghurt plain; 250.00 ml cream cheese; 115.00 g granadillas tinned pulp; 3.00 ml cornflour

10 servings

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Dairy

By Food24 November 03 2009

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Ingredients (8)

Crust

400.00 g	biscuits — coconut or Marie, crushed
100.00 g	butter — melted

Filling

250.00 ml	cream — fresh, chilled
90.00 g	instant pudding — vanilla
175.00 ml	yoghurt — plain
250.00 ml	cream cheese
115.00 g	granadillas — tinned pulp
3.00 ml	cornflour

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Method:

Mix the biscuits and butter and press into the bottom of a 22 cm loose-bottomed tin. Chill.
Whip the cream until soft peaks form.
Add the instant pudding and beat well.
Whisk in the yoghurt and cream cheese.
Pour the mixture into the crust and chill until set.
Mix the granadilla purée with the cornflour and heat until slightly thickened.
Leave to cool before pouring over the set cheesecake.
Keep chilled.