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Granadilla Fridge Cheesecake
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Lancewood Granadilla Fridge Cheesecake

Ingredients

Biscuit base:

200 g Tennis biscuits  or substitute half of the Tennis biscuits with 100 g of Nutti Krust or ginger biscuits
100 g unsalted butter , melted

Cheesecake:

460 g LANCEWOOD® Medium Fat Plain Cream Cheese
350 g LANCEWOOD® Double Cream Plain Yoghurt
40 g icing sugar , sieved
1 tsp lemon zest , finely grated
160 g white chocolate , broken into pieces

To serve:

3 granadilla(s) , pulp only

Method

Biscuit base:
Line a springform cake tin with baking paper.

Put the digestive biscuits in a clean plastic bag and bash with a rolling pin until finely crushed.

Mix with the melted butter and then spoon into the base of the cake tin, pressing it down to form an even layer.

Refrigerate while you make the cheesecake mixture.

Cheesecake:
Whisk the cream cheese, yoghurt, icing sugar and lemon zest until smooth.

Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the base of the bowl isn’t touching the hot water.

Stir for a few minutes until the chocolate melts. Be careful not to get any moisture into the chocolate or it will seize up.

Scrape the chocolate into the cream mix and whisk together.

Spread the cheesecake mix evenly on top of the biscuit base.

Refrigerate for at least two hours until set.

To serve:
Cut open your granadillas and pile the pulp and juice on top of the cheesecake.

Release from its tin and cut into eight slices.

HINTS & TIPS:
To get a clean cheesecake slice, wipe your knife between each cut.

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