NoBake Granadilla Jelly Cheesecake

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NO-BAKE GRANADILLA JELLY CHEESECAKE 🤤 • Serves 8 • INGREDIENTS • 1 pack (200g) lemon sandwich biscuits • 2 tubs (200g each) Kiri High Fat Soft Cheese • 1 tin (385g) condensed milk • 1 cup whipping cream • 1 packet (80g) lemon jelly powder • 1 tub (110ml) granadilla pulp • METHOD • 1. Grease a large, round springform cake tin. • 2. Add the lemon sandwich biscuits into a large resealable bag and crush using a rolling pin. • 3. Pour the crumbs into a large heat-proof bowl and microwave for 40 seconds to melt the lemon filling. Mix well and spoon the crushed crumb into the cake tin. With the back of a spoon, press the crumb down firmly onto the base of the dish to create a crust. • 4. Rest in the fridge until needed. • 5. Add the Kiri High Fat Soft Cheese to a large bowl and soften using a spatula. • 6. Mix through the condensed milk until smooth. • 7. In a chilled bowl, whip the cream until stiff peaks form and fold it into the cream cheese mixture. Pour the mixture over the biscuit base and refrigerate until set, about 5 hours to overnight. • 8. When the cheesecake is completely set, prepare the granadilla jelly. In a large bowl, add the lemon jelly powder along with 100ml of boiling water. Stir until completely dissolved. Add 50ml of cold water, stir and allow to cool at room temperature. • 9. Once the jelly has cooled, mix in the granadilla pulp. Pour the granadilla jelly mixture over the top of the set cheesecake. Refrigerate the cheesecake for another 1-2 hours until the jelly is set. • 10. Slice 8 equal slices, serve with tea and ENJOY! • Planning to try this? • If yes, please share your pictures with us on the Foodies Of SA Group on Facebook 👉 / 301933683643677

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