NO BAKE CHEESECAKE WITH GRANADILLA SAUCE
200 g (1 packet) coconut biscuits, crushed
65 ml (¼ C) butter, melted
80 g (1 packet) granadilla or pineapple jelly
250 ml (1 C) boiling water
250 g plain cream cheese
1 x 385 g can condensed milk
to serve: 1 x 115 g cup Rhodes Granadilla Pulp
Combine the crushed biscuits and butter and press onto the bottom and sides of a large loose-bottomed pie dish.
Whisk the jelly powder into the boiling water until dissolved.
Set aside to cool completely.
Beat the cream cheese until smooth and slowly beat in the condensed milk until smooth.
Beat in the cooled jelly mixture.
Pour the cream cheese mixture over the biscuit base and refrigerate for 3 – 4 hours or until set.
To serve: remove the cheesecake from its pie dish and pour the Rhodes Granadilla Pulp over the top before cutting into slices.
Photo: Erina van Zyl