March 07, 2017
Desserts, Cakes, Dairy,
Cheese, Fruit, Passion Fruit, Australian, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Christmas, Easter, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Refrigerator, Stove Top, Vegetarian, Cheesecake, Cream Cheese, Spring more
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"This is a no cook cheesecake that has never failed me.
I found it in a Taste magazine and used it a few times when needing to use up passionfruit. I think tinned passion fruit would work well also.
I also add 1/4 teaspoon lemon zest to the cream mix for a little added zing."
Line a 16 x 26cm (base measurement) slab pan with non-stick baking paper.
Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Use a large spoon to spread and press the biscuit mixture firmly over the base of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Meanwhile, place the water in a heatproof bowl. Sprinkle with the gelatine. Place the bowl in a saucepan. Add enough boiling water to the pan to come halfway up the side of the bowl. Stir until the gelatine dissolves then set aside to cool slightly.
Place the passionfruit pulp in a fine sieve over a bowl. Use the back of a spoon to press the juice from the pulp into the bowl (you'll need 1/3 cup of passionfruit juice in step 5). Reserve the pulp and seeds.
Use an electric beater to beat the cream cheese, cream and sugar in a bowl until smooth. Beat in the passionfruit juice then beat in the gelatine mixture. Pour into the prepared pan. Spoon the reserved pulp over the cheesecake mixture. Use a flat-bladed knife to swirl the pulp through the mixture. Tap the pan on the benchtop a few times to settle the mixture.
Place in the fridge for 4 hours or overnight to set. Cut into squares to serve.
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