Simple to follow recipe for Granadilla Cheesecake, topped with pomegranate seeds
5 lemon cream biscuits, crumbled
2 T (30ml) melted butter
3/4 cup (180ml) cold tap water
1 x 250g Ina Paarman’s Lemon Cheesecake Mix
1 cup (250ml) fresh cream
1/4 cup (60ml) granadilla pulp (fresh or tinned)
2 T (30ml) granadilla pulp
1 cup (250ml) plain double cream yoghurt
1/4 cup (60ml) pomegranate seeds
Line the base of a 20cm loose-bottom pan (base only) 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.
By: Ina Paarman