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200 g Nuttikrust caramelised oat biscuits, finely crushed
75 g butter, melted
15 ml powdered gelatine
30 ml cold water
1 x 250 g LANCEWOOD® Creamed Smooth Plain Cottage Cheese
1 x 385 g can condensed milk
45 – 60 ml lemon juice
250 ml fresh cream
1 x 80 g packet granadilla jelly
160 ml boiling water
160 ml cold water
1 x 115 g tub granadilla pulp
1 small mango, sliced
2 kiwi fruits, sliced
Spray a 20 cm springform pan with non-stick spray. Mix the ingredients for the crust together and press firmly into the bottom and up the sides of the pan. Refrigerate while preparing the filling.
Sprinkle the gelatine over the boiling water. Leave to stand for 5 minutes. Microwave the gelatine for 10 seconds, stir and microwave for another 10 seconds. Stir. Do not boil the gelatine. Cool slightly. Use an electric beater and beat the cottage cheese and condensed milk together until smooth. Add the lemon juice. Add the gelatine in a thin stream while beating continuously. Beat the cream until soft peaks form. Fold into the cottage cheese mixture. Spoon into the prepared crust and even out. Refrigerate until set – about 2 hours.
Mix the jelly and the boiling water together and stir until the jelly has dissolved. Add the cold water and the granadilla pulp and stir to mix. Refrigerate until the jelly starts to thicken (almost like a thick cream consistency). Arrange the mango and kiwi on top of the cheesecake. Pour the jelly over and refrigerate until set.
Instead of fresh mango, kiwi fruit and granadilla jelly, use fresh strawberries and strawberry or mulberry jelly.
Instead of fresh mango, kiwi fruit and granadilla jelly, use fresh gooseberries and fresh kiwi and lime jelly.
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