Tropical-cheesecake

Tropical cheesecake

Zingy citrus and honey yogurt makes this a zesty-sweet treat

By , 29 March 2017

(2 votes)

Tropical cheesecake
  • Cook: 20 Mins
    Plus chilling

  • Serves: 12

Nutritional Info
Each 86g serving contains
  • Energy

    615KJ

    147KCAL

    7%
  • Fat

    4.6g

    med

    7%
  • Saturates

    1.4g

    med

    7%
  • Sugars

    8.6g

    med

    10%
  • Salt

    0.18g

    low

    3%
of your reference intake.
Typical energy values per 100g: 715kJ/171kcal.
Ingredients
  • 7 sheets leaf gelatine
  • 200g Asda Tropical Granola
  • 2tbsp rapeseed oil
  • 250g Asda Light 50% Less Fat Original Soft Cheese (room temperature)
  • 500g Yeo Valley Greek Style 0% Fat Honey Yogurt
  • 1tbsp honey
  • 2tsp finely grated orange zest
  • 2tsp Clearspring Japanese Organic Matcha Green Tea Powder (optional), plus extra to dust
Method
  • Put the granola in a food processor and blitz into coarse crumbs. Add the rapeseed oil and blitz again until mixed together.

  • Line a 20cm loose-bottomed cake tin with clingfilm. Tip the granola into the base of the tin and press down with a spoon to make an even layer. Chill.

  • Soak the gelatine in cold water for 5 mins until soft and pliable. Squeeze out the excess water and add the gelatine sheets to a small pan. Melt very gently over a low heat, but do not let the mixture boil as this can prevent the cheesecake setting well.

  • Mix together the soft cheese, yogurt, honey, orange zest and matcha powder (if using) until well combined, taking care not to overbeat it.

  • Fold the slightly cooled gelatine into the yogurt mixture. Spoon on top of the granola base and level with the back of a spoon. Cover loosely with clingfilm and chill for 2-3 hrs until set.

  • Remove from the tin, discarding the cling film, and dust with a little matcha powder to serve (if using).