Zesty citrus cheesecake
- 200g Asda Tropical Granola
- 75ml Asda Extra Virgin Coconut Oil, melted
- 200g Asda Light 50% Fat Soft Cheese
- 500g fat-free Greek-style yogurt
- 7 sheets leaf gelatine
- 3tbsp lime cordial
- 2tbsp granulated sugar
- 1 lime, finely sliced
- ½ lemon, finely sliced
- ½ red grapefruit, finely sliced
- 150g lemon curd
Line a 20cm round loose-bottomed baking tin with clingfilm.
Blitz the granola until almost smooth, or bash in a plastic bag with a rolling pin. Mix with the coconut oil and pour into the base of the tray, press with the back of a spoon and chill.
Mix together the soft cheese and yogurt until well combined, taking care not to overbeat it.
Soak the gelatine in cold water for 5 mins until soft. Warm the lime cordial in a pan, then remove from the heat. Squeeze excess water from the gelatine and add the sheets to the cordial. Allow to melt, then gently stir to combine.
Fold the cordial into the yogurt mixture until evenly distributed then pour on top of the chilled granola. Cover with clingfilm and chill for at least 2 hrs or overnight, if possible.
Dissolve the sugar in 300ml water. Add the citrus slices in batches and simmer for 1 hr. Remove from the pan and leave to dry on a cooling rack.
Remove the cheesecake from the tin, discarding the clingfilm. Spread the lemon curd evenly over it, then top with citrus slices to serve.