Granadilla cheese­cake with yoghurt and pome­gran­ate seeds

go! Platteland - - COOK WITH POMEGRANATES -

This light cake looks like the lid of a jewel box, and the tart­ness of the granadilla helps tone down the sweet­ness. The Lemon Cream bis­cuits make a de­li­cious crust.

Serves 6-8 Prepa­ra­tion time 20 min­utes Re­frig­er­a­tion time 4 hours or overnight

You need

FOR THE CRUST • 5 Lemon Cream bis­cuits, crushed • 2 ta­ble­spoons (30ml) melted but­ter

FOR THE CHEESE­CAKE • ¾ cup (180ml) cold tap wa­ter • 1 x 250g Ina Paar­man’s Lemon

Flavour Cheese­cake • 1 cup (250ml) fresh cream • ¼ cup (60ml) granadilla pulp,

fresh or tinned

FOR THE TOP­PING • 1 cup (250ml) Greek-style

dou­ble-cream yoghurt • 2 ta­ble­spoons (30ml) granadilla pulp • ¼ cup (60ml) pome­gran­ate seeds

This is how

Line the base of a 20cm loose-bot­tom cake tin with a cir­cle of bak­ing pa­per. Com­bine the bis­cuit crumbs with the melted but­ter and set aside.

Pour the wa­ter into a mix­ing bowl. Mix the cheese­cake ac­cord­ing to the pack­age in­struc­tions and fold in the granadilla pulp.

Pour the cheese­cake mix­ture into the pre­pared cake tin. Sprin­kle the but­tered bis­cuit crumbs on top, press down and smooth with the back of a spoon.

Al­low to set in the fridge for at least 4 hours or prefer­ably overnight. Place a cake stand up­side down over the tin and in­vert the cake onto the stand. Push the cake out of the tin from the base and peel away the bak­ing pa­per.

Top with blobs of yoghurt, granadilla pulp and pome­gran­ate seeds.

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