Granadilla Sorbet Cheesecake

So, this recipe came together by chance.  Part luck, part error, part panic, part creativity.

I was hosting a dinner party and my no bake cheesecake refused to set due to the fact I had tried to be healthy and used low fat cream instead of full fat.

I placed it in the freezer to help it along its way and forgot about it for 2 hours.

The verdict?  Ooh la la! Refreshing, zesty, creamy and perfect on a Summer’s evening.

It’s what I’d imagine a combination of a sorbet and cheesecake would result in.

Granadilla Sorbet Cheesecake


  • Granadilla pulp  3/4 Cup (about 4 medium sized granadillas, save 1 or 2 for decoration)
  • 1 can sweetened condensed milk
  • 250ml full fat whipping cream
  • 2 tubs cream cheese
  • 50 g butter, melted
  • 3/4 packet nutty crust biscuits, turned into crumbs
  • 1 small lime


  1.  Mix Nuttycrust biscuit crumbs and butter.
  2. Add a teaspoon of lime zest
  3. Press flat into bottom of springform cake tin (Those ones that can open wider to release cake)
  4. Place in fridge
  5. Using a standing mixer, whip cream place in a bowl to store
  6. In standing mixer combine cream cheese and condensed milk (Don’t over mix)
  7. Add granadilla pith/juice and juice from the small lime
  8. Gently fold in the whipped cream to the mixture
  9. Pour into the cake tin on top of the biscuit base
  10. Place in freezer for 2 hours approx

Serve with fresh granadilla pulp on top and enjoy!

Love, Kerry Leigh x

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