Soursop have a strong tangy flavour. Often eaten as is or blended and served in drinks, here the fruit is pureed and used in a cheesecake recipe. Grown in the tropics and sub-tropics it is a member of the custard apple family.
175 g sweet biscuits
85 g melted butter
pinch of cinnamon or nutmeg
3 tsp powdered gelatine
250 g cream cheese
400 g can condensed milk
⅓ cup fresh lemon juice
1 cup pureed soursop, beaten well
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 2 ½ hours
To make the base, preheat oven to 180˚C. Crumble the biscuits and mix well with the melted butter and spice. Press into a greased pie dish and refrigerate to chill for 30 minutes-1 hour before baking for 10 minutes until golden. Seet aside to cool to room temperature.
To make the filling, sprinkle the gelatine over ¼ cup hot water, mixed in well and set aside. Beat the cream cheese with the condensed milk and lemon juice, then stir in the pureed soursop followed by the gelatine. Pour the mixture into the baked and cooled pastry shell and refrigerate for a couple of hours set.