Dessert

LANCEWOOD® CRUSTLESS GRANADILLA & ORANGE CHEESECAKES

6

Serves / Makes

Cooking Time

Preparation Only

Cooking Style

Fridge

Ingredients

Cheesecake:

80g granadilla jelly

10ml gelatine

200ml boiling water

2 x 250g LANCEWOOD® Full Fat Smooth Cottage Cheese, room temperature

115g tub granadilla pulp

Grated zest of 1 orange

250ml cream, whipped

 

Topping:

115g granadilla pulp

45ml sugar

15ml cornflour

60ml 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.

Full Fat Smooth Cottage Cheese FSI

Full Fat Smooth Cottage Cheese FSI

Explore
Full Fat Smooth Cottage Cheese

Full Fat Smooth Cottage Cheese

Explore