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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.
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