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Lancewood Crustless Granadilla & Orange Cheesecakes
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Lancewood Crustless Granadilla & Orange Cheesecakes

Ingredients

Cheesecake:

80 g granadilla jelly powder
10 ml gelatine
200 ml boiling water
500 g LANCEWOOD® Low Fat Smooth Plain Cottage Cheese , at room temperature
115 g granadilla pulp
1 orange(s) , zest only
250 ml cream , whipped

 

Topping:

115 g granadilla pulp
45 ml sugar
15 ml corn flour
60 ml orange juice

Method

Cheesecake:
Mix jelly and gelatine. Add boiling water and stir until jelly is dissolved. Leave to cool.

Mix cottage cheese and jelly until smooth. Add granadilla pulp and orange zest. Fold in whipped cream and pour into tart plate or into stacking rings (placed on a baking sheet or tray).

Cover with cling film and refrigerate until firm.

Topping:
Mix ingredients for topping and bring to boil. Stir over low heat until thick. Leave to cool.

Spread over cheesecake.

Variation:
Use mulberry or strawberry jelly instead of granadilla in cheesecake and use berry jam instead of granadilla pulp in topping.

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