Zesty citrus cheesecake

Zesty citrus cheesecake

Sweet, sharp, creamy and crunchy, this ticks all the boxes

By , 20 January 2017

(3 votes)

Zesty citrus cheesecake
  • 1 Hour 40 Mins

  • Serves: 14

Nutritional Info
Each 95g serving contains
  • Energy

    751KJ

    180KCAL

    9%
  • Fat

    6.7g

    med

    10%
  • Saturates

    4.6g

    med

    23%
  • Sugars

    14.3g

    med

    16%
  • Salt

    0.19g

    low

    3%
of your reference intake.
Typical energy values per 100g: 791kJ/189kcal.
Ingredients
  • 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
Method
  • 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.