Created by ImPat on February 14, 2019
Step 1: Grease a 23cm round fluted silicone pan with cooking oil and put pan on a tray or plate large enough to sit level.
Step 2: Put cream cheese, icing sugar and lime zest in the bowl of an electric mixer and beat on low, using paddle attachment, for 1 minutes and then increase to high and beat for 5 minutes or until smooth and then add cream, lime juice and passionfruit and beat again until combined and smooth.
Step 3: Meanwhile, put 4 tablespoons room-temperature water in a small microwave safe jug and sprinkle in the gelatine and stir until combined and set aside for 5 minutes to bloom then microwave on high/100% for 10 seconds or until dissolved.
Step 4: Spoon a 1/4 cup of the cream cheese mixture into gelatine mixture and stir until smooth, then pour into remaining cream cheese mixture and beat until combines.
Step 5: Spoon into prepared pan and smooth the surface and arrange sponge biscuits on top in a single layer, cutting where necessary so top is completely covered (This will become the cheesecake base) and then gently press down so biscuits sit firmly in the mixture.
Step 6: Chill for 6 hours or overnight until set.
Step 7: Turn out cheesecake and transfer to a serving plate, decorative side up and to serve, garnish with extra passionfruit and edible flowers if using.
Step 8: TIP - Depending on the natural sweetness of the passionfruit, you are using, you may need to add a little extra icing sugar. Store in the fridge in an airtight container for up to five day. Find edible flowers at larger greengrocers and try purple and white edible viola.