BAKED GRANADILLA CHEESECAKE
My baked cheesecake is a favourite among friends and family. For Easter Sunday dessert I made a new take on this favourite an easy dessert, baked granadilla cheesecake.
Crust: A packet of Bakers tennis biscuits
4 tablespoons of Clover butter melted
a tub of Clover cottage cheese
a can of Clover condensed milk
250ml Clover fresh cream (whipped)
115g Rhodes granadilla pulp
To make the crust, smash tennis biscuits until they become crumbs. I normally put the packet in a plastic bag and beat it with a rolling pin. Melt butter in the microwave for about 45 seconds or until melted. Mix the biscuit crumbs and melted butter together. Press into a pie plate or loose bottom pan. Set the oven to 180 degrees celcius. Bake for a 10 minutes for crust to harden.
Filling: Preheat the oven to 180 degrees celcius. Combine cottage cheese (make sure cottage cheese is room temperature before using it) and condense milk. Leave to thicken slightly. Fold in whipped cream (I whip my cream with a tsp of sugar and a little lemon juice). Pour onto biscuit base and bake for 10 minutes. Let the cheesecake cool to room temperature before putting it in the fridge. Leave to cool in the fridge for 3-4 hours before adding the granadilla pulp.
Topping: Pour granadilla pulp over the cheesecake and leave to cool in the fridge before serving.
Serve cold with freshly whipped cream.