Passionfruit cheesecake

taste.com.au

Nothing says I love you like passionfruit cheesecake. Tempt your loved one with this mouth-watering dessert.

Australian Good Taste

Australian Good Taste - February 2010 , Page 93
Recipe by Kathy Knudsen

Photography by Rob Palmer

• Ingredients

• 50g Arnott’s Nice biscuits, finely crushed
• 15g unsalted butter, melted
• 1/4 tsp ground cinnamon
• 100g cream cheese, at room temperature
• 2 tbs caster sugar
• 2 tsp milk
• 1/2 tsp vanilla essence
• 125ml (1/2 cup) thickened cream
• 60ml (1/4 cup) fresh passionfruit pulp
• 2 tsp caster sugar
• 2 tsp water
• 1/4 tsp gelatine powder
• Double cream, to serve

• Method
• Notes

1. Step 1
   Combine the biscuit crumbs, butter and cinnamon in small bowl. Divide half the biscuit mixture between two 250ml (1-cup) capacity serving glasses or ramekins and press firmly to cover the base. Place in the fridge to chill.
2. Step 2
   Use an electric beater to beat the cream cheese, sugar, milk and vanilla in bowl until very soft. Use a clean electric beater to beat the cream in another bowl until soft peaks form. Fold into the cream cheese mixture in 2 batches.
3. Step 3
   Spread half the cream cheese mixture gently over the biscuit mixture. Top with the remaining biscuit mixture, then the remaining cream cheese mixture.
4. Step 4
   Stir the passionfruit pulp and sugar in a small bowl until sugar dissolves. Place the water in a small heatproof bowl. Sprinkle with gelatine. Place the bowl in a small saucepan. Add enough boiling water to the pan to come halfway up the side of the bowl. Use a fork to whisk until gelatine dissolves.
5. Step 5
   Stir the gelatine mixture into the passionfruit mixture. Pour over the cheesecakes. Cover with plastic wrap and place in the fridge for 2 hours or overnight until set.
6. Step 6
   Top the cheesecakes with double cream.