Lemonicious Passion Fruit Cheesecake

Base:

1½ packets Tennis biscuits (finely crushed)

½ cup melted butter

Mix the Tennis biscuits and melted butter together properly and press down firmly into a suitable deep Pyrex dish.

Filling:

1 cup plain smooth cottage cheese (250g)

1 cup fresh cream

1 x can condensed milk

½ cup lemon juice

Whisk the first 2 ingredients until smooth. Add the next 2 ingredients and mix until smooth and well blended. Pour over base and place it in the refrigerator.

Granadilla sauce topping:

2 x 110g cans granadilla pulp 1 can brown sugar 1 can lemon juice 2 can water 1 tbs maizena Combine all ingredients in a small saucepan (use the granadilla pulp can to measure the sugar, lemon juice and water) and bring to a boil.

Cook on medium heat for about 10 minutes stirring regularly until the sauce thickens. If the sauce is not thick enough, add a slurry made with a little more maizena and water and mix until it thickens.

If it’s too thick, add a little water at a time until the desired consistency is achieved. We require a slightly thick, spreadable sauce and not a runny one.

Cool completely and top the cheesecake with sauce after the cheesecake has been refrigerated for over 3 hours. Spread evenly over the cheesecake, cover and refrigerate overnight.