Perfect frozen cheesecake

Its time for some sweetness!

This frozen grenadilla cheesecake was developed by Heleen Meyer in the AMC Test Kitchen a few years ago, and is always a hit! It’s well worth making, even if its only for yourself. And what I love is that you can freeze it for a long time, so you can sneakily open that freezer door when the urge hits to cut off a slice or two to nibble on. Or be generous, serve this at your next dinner – but I doubt there will be any left for your freezer raids…

Frozen grenadilla cheesecake
Serves 10 – 12

A quick and easy alternative to baked cheesecake – perfect for summer as a dessert with any meal. If you’re lucky enough to have a grenadilla bush that’s full of fruit, use the fresh pulp instead of buying tinned pulp.

crust:
1 x 200g packet lemon cream biscuits
125g butter, melted

filling:
2 x 397 g tins of condensed milk
250 ml fresh lemon juice
200 – 250 g creamed or smooth cottage cheese
2 x 115 g tin grenadilla pulp
250 ml fresh cream

1. Crust: Place biscuits in a food processor and blend to fine crumbs. Add butter and mix well. Set mixture aside.
2. Filling: Place condensed milk and lemon juice in a mixing bowl and beat until thick. Whisk cottage cheese into condensed milk mixture, add grenadilla and mix well.
3. Whip cream just until stiff peaks form and gently fold with a metal spoon into dairy mixture.
4. Line 12 x cups or moulds (150 – 200 ml each) or 1 x 24 cm AMC Baking Tin on base and sides with cling wrap, with enough hanging over the sides to cover dessert. Pour mixture into moulds or tin and evenly spread biscuit mixture on top. Gently press biscuits onto filling.
5. Cover dessert with cling wrap and place another layer on top. Freeze overnight or until needed.
6. To serve, remove top layer of cling wrap. Turn out onto individual plates or a large platter and remove remaining cling wrap. Slice large cake with a knife, dipped in boiling water. Serve on its own or with more grenadilla pulp, fresh berries or other fresh fruit.

Tips:

• Freeze desserts in a 1,5 – 2 L bread tin for alternatively shaped slices.
• Grenadilla can be omitted if preferred.