|1 x 240 g
|Rhodes Quality Granadilla Pulp Cup
|butter — melted
|cream cheese — sotened
|cream — whipped
|store-bought pastry cases
To make the granadilla curd, place the Rhodes Quality Granadilla Pulp into a heat proof bowl along with the butter and the sugar.
Add the whole eggs and the egg yolks.
Whisk well to mix.
Place the bowl over a saucepan of simmering water.
Stir continuously until the mixture begins to thicken.
Switch to a whisk and continue to whisk over the low heat until the curd is thick and glossy.
Transfer to a clean jar, cool and refrigerate overnight.
In a large bowl, beat the cream cheese until smooth.
Add the vanilla essence and the granadilla curd and fold until well blended.
Fold in the cream.
Spoon the granadilla cheesecake mixture into the pastry cases.
Decorate as desired and refrigerate until serving.