Cheesecake with granadilla topping.

S8
For the crust:
150 - 200g of crushed almonds
25-30g sugar
60g melted butter
5g finely grated lemon rind

For the filling:
250g cottage cheese, smooth
250ml
10ml gelatine powder
60ml water
1 can condensed milk
125ml lemon juice

For the topping:
125ml fresh orange juice
115g granadilla pulp, canned or fresh
25ml sugar
10-15 ml corn flour
50-60ml water

Start with the crust. Preheat the oven to 200c. Mix the lemon rind, butter, sugar and almonds.
Press the mixture onto the walls of a cake tin and spread over the bottom.
Bake in the oven until the crust turns from yellow in color to golden, should be around 7-8 minutes. Keep an eye on it so it doesn't burn though.
Allow to cool.

Beat the cheese and cream till it gets firm. Add the gelatine to the water and run it in the microwave for around 10 seconds and stir. Make sure all the grains are absolved. Microwave a further 5 seconds if necessary. Mix the condensed milk with the lemon juice and stir till thick.
Add the milk/lemonjuice mix to the cheese/cream and stir. Then poor in the gelatinewater. Mix well. Pour the filling into the crust and refrigerate for 40 min.

Combine the orange juice, granadilla pulp and sugar in a small pot and bring to the boil.
Combine the corn flour with the water and mix . Add to the boiling juice and stir till it reaches a nice thickness. Allow to cool then spread over the set cheesecake. Cover with cling wrap and chill for atleast an hour before serving. Keep portions small.

drink: nothing