GRANADILLA CHEESECAKE SLICE
- Your Family
- Apr 26, 2015
- 1 min read
Bake 35 min + cooling
200g Nuttikrust biscuits (or any biscuit of your choice)
125g butter, melted
250g (1 tub) Ricotta cheese
250g (1 tub) cream cheese
½ cup (125ml) castor sugar
zest of 1 lemon
3 eggs
3 x 110g tins granadilla pulp + extra
1 Preheat the oven to 160ºC. Line a 20cm x 30cm tray with baking paper, allowing a 2cm overhang.
2 Blitz the biscuits until they resemble fine bread crumbs. Add the butter and mix to combine. Press into the base of the prepared tray. Refrigerate for 30 minutes or until firm.
3 Blitz the Ricotta, cream cheese, sugar and lemon zest until smooth. Add the eggs one by one, beating well after each addition. Fold in the granadilla pulp and pour the mixture over the base. Bake for 30-35 minutes or until set. Allow to cool completely.
4 Slice and serve with extra granadilla pulp on top
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