Cheesecake tart with grapefruit jelly

5 servings Prep: 15 mins, Cooking: 3 mins
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Unmould onto a cake stand or plate and serve.

By Food24 May 12 2019
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Ingredients (16)

100 g mixed nuts
250 ml desiccated coconut
130 g dates — medjool
15 ml honey
45 ml water
10 ml Sheridans gelatine — powder
1 condensed milk — tin
250 g cottage cheese — creamed
60 ml lemon juice
60 ml grapefruit — juice
125 ml sugar
20 ml Sheridans gelatine — powder
125 ml water
1-2 grapefruit
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Grease a 23cm loose- bottom tart or cake tin with nonstick

1. Crust Blitz all the
ingredients in a food processor until they form a ball. Press the mixture
firmly and evenly into the bottom of the tin and refrigerate until needed.

2. Filling Put the
gelatin in  a cup and cover with cold
water. Leave to sponge.

3. Whisk the condensed
milk and cottage cheese together using an electric whisk.

4. Microwave the
gelatin for 20 seconds and whisk into the cottage cheese mixture. 

5. Slowly add the
lemon and grapefruit juices while whisking until the fridge for 3-4 hours  or until set mixture has thickened. Spoon
over the base, smooth the top and refrigerate.

6. Jelly In a saucepan
bring the juice and sugar to the boil, lower the heat and simmer until the
sugar has dissolved. Leave to cool slightly.

7. Sponge the gelatin
in the water. Spoon into the saucepan while whisking by hand. Leave the mixture
to cool at room temperature but ensure the jelly doesn’t set in the saucepan.

8. To finish Peel the
grapefruit, slice thinly and arrange on top of the cheesecake filling. Pour the
jelly mixture over and chill for 2-3 hours or until set. Unmould onto a cake
stand or plate and serve.

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