Granadilla cheesecakes
These fridge cupcakes melt in the mouth and just barely keep their shape due to the use of creamed cottage cheese instead of cream cheese, so serve them in cupcake cases or make them in individual ramekins.
Makes 12 cupcakes
Preparation: 20 minutes
CRUST
• 1 packet (200g) ginger or tennis biscuits, crumbled
• 125ml melted butter
FILLING
• 100ml granadilla pulp
• 30ml fresh lemon juice
• 5ml lemon zest
• 1 tin (385g) condensed milk
• 1 x 230g tub creamed cottage cheese, at room temperature
• 250ml cream, stiffly whipped
1 Line the cavities of a muffin pan with cupcake cases and spray them with non-stick cooking spray. Mix the crumbled biscuits with enough butter to allow the crumbs to stick together. Add a spoonful to each cupcake case, then press it onto the bottom to form a crust base.
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