Granadilla cheesecake with yoghurt and pomegranate seeds
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
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.