Granadilla Cheesecake with Yoghurt and Pomegranate Seeds
A beautiful cake, it looks like the lid of a jewel box and tastes light and lovely. The granadilla tones down the sweetness. The lemon cream biscuits make a delicious traditional crust.
- Serves: 6 - 8
- Recipe Category: Dessert cold, Traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Line the base of a 20 cm loose-bottom pan with a neat circle of baking paper. Mix biscuit crumbs with melted butter and keep to one side. Pour water into a mixing bowl.
Mix cheesecake according to package instructions from here on. Fold in the granadilla pulp. Pour into prepared pan. Sprinkle buttered crumbs on top, press down and smooth with the back of a spoon.
Leave to set for at least 4 hours or best overnight in the fridge. Place a cake stand upside down over the tin and invert cake onto plate. Push cake out with the base. Peel away baking paper.
Garnish with blobs of yoghurt, pomegranate seeds and granadilla pulp.
Feature image photography: Toby Murphy for Platteland magazine and Styling Aletta Lintvelt
Granadilla Cheesecake with Yoghurt and Pomegranate Seeds
A beautiful cake, it looks like the lid of a jewel box and tastes light and lovely. The granadilla tones down the sweetness. The lemon cream biscuits make a delicious traditional crust.
- Serves: 6 - 8
- Recipe Category: Dessert cold, traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Line the base of a 20 cm loose-bottom pan with a neat circle of baking paper. Mix biscuit crumbs with melted butter and keep to one side. Pour water into a mixing bowl.
Mix cheesecake according to package instructions from here on. Fold in the granadilla pulp. Pour into prepared pan. Sprinkle buttered crumbs on top, press down and smooth with the back of a spoon.
Leave to set for at least 4 hours or best overnight in the fridge. Place a cake stand upside down over the tin and invert cake onto plate. Push cake out with the base. Peel away baking paper.
Garnish with blobs of yoghurt, pomegranate seeds and granadilla pulp.
Feature image photography: Toby Murphy for Platteland magazine and Styling Aletta Lintvelt