Tropical Cheese Cake...

Not quite sure why I have never made a cheesecake before. Seeing that 2016 is the year that I will be pushing myself, that little further.

I set out to make my very 1^st cheesecake. Oh my goodness! Is it too much to ask to find a recipe for cheesecake that has cheese and fresh fruit in it? What a story…

This journey forced me to come up my own recipe.

Super proud of myself…

Tropical Cheese Cake

Crust:

1 pkt    Marie Biscuits (200 g)

100 g  Margarine

• Pop Marie biscuits into your stick blender and blitz.
• Add melted Margarine to crumbed biscuits and mix.
• Press into your pan or dish.
• Refrigerate for 30 minutes.

Tip: You can also put your Marie Biscuits into a plastic bag and bash into crumbs with a rolling pin. 

Filling:

1 pkt    Jelly (80 g) Lemon / Granadilla / Pineapple

¼ C    Hot Water

1 tub   Creamed Smooth Cottage Cheese (250 g)

1 tub   Cream Cheese (230 g)

½ C    Castor Sugar

1          Lemon (Rind and Juice)

• Mix Jelly Powder and Hot Water. Place in the fridge for 10 minutes to cool. Do not allow it to set.
• Add Jelly, Cottage Cheese, Cream Cheese, Castor Sugar, Lemon zest and juice in your stick blender jug. Blitz together until smooth.
• Spoon the filling onto your refrigerated crust, smooth out and cover with cling wrap.
• Place into your fridge to set overnight.

Decorate:

3          Granadilla’s1 T       Castor Sugar

1          Kiwi

• Slice and scoop out the Granadilla’s into a small pot.
• Add Castor Sugar and cook on medium heat for 5-10 minutes.
• Allow to cool.

• Slice Kiwi into thin slices. Cut in half and place onto the outside of your Cheesecake.
• Spoon the sticky Granadilla syrup into the center of the Cheesecake.
• Return Cheesecake to the fridge until you are ready to serve it.

Tart (Sour) but tremendously tasty… No pun intended!

Love C