Sweet, sharp, creamy and crunchy, this ticks all the boxes
(4 votes)
Cook: 1 Hour 40 Mins
Serves: 14
Price: 55p per serving
Nutritional Information
Each 95g serving contains
Energy
751kj
180kcal
751kj
180kcal
9%
Fat
6.7g
6.7g
Med
10%
10%
Saturates
4.6g
4.6g
Med
23%
23%
Sugars
14.3g
14.3g
High
16%
16%
Salt
0.19g
0.19g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
791kj/189kcal
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
1
Line a 20cm round loose-bottomed baking tin with clingfilm.
2
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.
3
Mix together the soft cheese and yogurt until well combined, taking care not to overbeat it.
4
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.
5
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.
6
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.
7
Remove the cheesecake from the tin, discarding the clingfilm. Spread the lemon curd evenly over it, then top with citrus slices to serve.