Granadilla and Honey Cheesecake

Granadilla and Honey Cheesecake


Anyone would appreciate this Granadilla Honey Cheesecake for a special celebration.

  • 50 mins
  • 8
  • Intermediate


  • 1 x 200g packet finger biscuits
  • 500g (2 tubs) cream cheese
  • ½ cup (125ml) honey
  • 2 eggs
  • ½ cup (125ml) cream
  • 1 cup (250ml) granadilla pulp


  1. Preheat oven to 150°C. Line a 6cm x 22cm cake tin with baking paper.
  2. Arrange the biscuits on the base of the pan, breaking the biscuits where necessary to cover the base.
  3. Beat the cream cheese and honey with an electric beater until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the cream and half of the granadilla pulp. Pour over the biscuit base and smooth over with a palette knife.
  4. Bake in the oven for 45-50 minutes or until a testing skewer comes out clean. Turn the oven off and leave the cheesecake to cool in the oven with the door slightly open for 3 hours. Keep in the refrigerator until ready to serve.
  5. Spoon the remaining granadilla pulp over the cheesecake to serve.

Magazine issue date: Feb, 2013


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