Corossol Cheese cake

by - 10:53





Ingredients

Base

250g ginger biscuits
100 g butter (melted)
pinch of cinnamon or nutmeg (optional)

Filling

3 tsp powdered gelatine
250 g cream cheese
400 g can condensed milk
⅓ cup fresh lemon juice
1 cup pureed soursop (corossol), beaten well

Directions

Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, add the nutmeg or cinnamon then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Cover with clingfilm and chill in the fridge for 1 hr to set firmly.

To make the filling, sprinkle the gelatine over ¼ cup hot water, mixed in well and set aside. Beat the cream cheese with the condensed milk and lemon juice, then stir in the pureed soursop followed by the gelatine. Pour the mixture into the already chilled and firm base and refrigerate for a couple of hours or over night to set.

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