Ingredients

  • 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

Method

  1. Combine the crushed biscuits and butter and press onto the bottom and sides of a large loose-bottomed pie dish.
  2. Whisk the jelly powder into the boiling water until dissolved.
  3. Set aside to cool completely.
  4. Beat the cream cheese until smooth and slowly beat in the condensed milk until smooth.
  5. Beat in the cooled jelly mixture.
  6. Pour the cream cheese mixture over the biscuit base and refrigerate for 3 – 4 hours or until set.
  7. To serve: remove the cheesecake from its pie dish and pour the Rhodes Granadilla Pulp over the top before cutting into slices.

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