Granadilla cheesecakes

These fridge cupcakes melt in the mouth and just barely keep their shape due to the use of creamed cottage cheese instead of cream cheese, so serve them in cupcake cases or make them in individual ramekins.

Makes 12 cupcakes Preparation: 20 minutes

CRUST

• 1 packet (200g) ginger or tennis biscuits, crumbled

• 125ml melted butter

FILLING

• 100ml granadilla pulp

• 30ml fresh lemon juice

• 5ml lemon zest

• 1 tin (385g) condensed milk

• 1 x 230g tub creamed cottage cheese, at room temperature

• 250ml cream, stiffly whipped

1 Line the cavities of a muffin pan with cupcake cases and spray them with non-stick cooking spray. Mix the crumbled biscuits with enough butter to allow the crumbs to stick together. Add a spoonful to each cupcake case, then press it onto the bottom to form a crust base.

2 Rub the granadilla pulp through a sieve to remove the seeds. Mix the pulp, lemon juice and zest with the condensed milk and beat until thick. Beat the cottage cheese separately to ensure it doesn’t make lumps, then gradually whisk the condensed milk mixture into the cottage cheese. Fold in the cream and divide the filling between the cupcake cases; refrigerate to set.

3 Garnish with granadilla pulp.