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200 g tennis biscuits
100 g unsalted butter, melted
460 g LANCEWOOD® Medium Fat Plain Cream Cheese
350 g LANCEWOOD® Double Cream Plain Yoghurt
40 g icing sugar, sieved
1 tsp finely grated zest of lemon
160 g white chocolate, broken into pieces
The pulp and juice from 3 - 4 granadillas.
Optional additional ingredients:
Try substituting half of the tennis biscuits for half Nutti Krust or ginger biscuits.
Notes: Two tubs of Medium Fat Cream Cheese needs to be used.
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.
Whisk the LANCEWOOD® Medium Fat Cream Cheese, LANCEWOOD® Double Cream Plain 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
(white chocolate is a little trickier to work with than dark or milk chocolate). 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.
Cut open your granadillas and pile the pulp and juice on top of the cheesecake. Release from its tin and cut into eight slices.
Suzelle DIY’s tips:
To get a clean cheesecake slice, wipe your knife between each cut.
Notes: A lot of people ask me "Suzelle, do you prefer baked cheesecake or fridge cheesecake?" Well to be honest guys, I'm a fridge girl! The yoghurt in this one makes it so light and not-so-sweet and the granadilla adds a tangy twist - and it looks so stunning!
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