BAKED CHEESECAKE WITH GRANADILLA TOPPING

Makes 1 cheesecake Prep 20 min

Chill 30 min Bake 1 hr + cooling

250g packet digestive biscuits

125g unsalted butter, melted

500g cream cheese, at room

temperature

3/4 cup (180ml) castor sugar

2 tsp (10ml) finely grated lemon rind

2 tbsp (30ml) fresh lemon juice

2 tbsp (30ml) flour

4 eggs

100ml cream

1 tbsp (15ml) cornflour

1/3 cup (80ml) water

1 tin Goldcrest granadilla pulp

Grease and line a 20cm (base) spring-form tin with baking paper, allowing the sides to overhang. Place biscuits in a food processor and process until finely crushed.Add the butter and process until well combined. Transfer to the tin. Use the back of a spoon to spread and press firmly over the base and sides of the pan. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 160°C. Use an electric beater to beat the cream cheese, sugar, lemon rind and juice in a large bowl until smooth. Add the flour and beat until well combined.

Add the eggs one at a time, beating well after each addition. Add the cream and beat until well combined.

Pour the cream cheese mixture into the biscuit base and place on a baking tray. Bake for 1 hour or until the cake is set in the centre. Turn the oven off and leave the cake in the oven to cool with the door ajar for 1 hour (this prevents the cake from cracking).

Combine the cornflour and water in a small bowl. Transfer to a saucepan. Add the granadilla pulp. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool. Pour over the cake and place in the refrigerator to set.

#cheesecake #granadilla