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Berry passion cheesecake
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Prep Time:
430 minutes
Cook Time:
Total Time:
430 minutes
No-bake chilled cheesecake with fresh seasonal fruit - a light crowd-pleaser for the new year.
Ingredients:
  • Light olive oil spray
  • 250g pkt plain sweet biscuits
  • 125g unsalted butter, melted
  • 60ml (1/4 cup) boiling water
  • 9.00 gm gelatine powder
  • 2 x 250g pkts light cream cheese, at room temperature
  • 100g (1/2 cup) caster sugar
  • 300ml ctn light thickened cream
  • 21.00 gm fresh lemon juice
  • 300g fresh raspberries or frozen raspberries
  • 2 passionfruit, halved
  • 55g (1/4 cup) caster sugar, extra
  • 10.00 gm cornflour
  • 60ml (1/4 cup) water
Instructions:
  • Remove the base from a 20cm springform pan, flip it over, and lightly coat it with oil. Line both the base and sides with non-stick baking paper, ensuring there is an overhang on the edges.
  • Pulse biscuits in a food processor until finely crushed. Add butter and pulse until combined. Press mixture firmly onto the base and sides of the pan using the back of a spoon. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Pour the boiling water into a heatproof bowl. Add gelatine and stir with a fork until dissolved. Allow it to cool for 10 minutes.
  • Utilize an electric beater to whip the cream cheese and sugar in a bowl until smooth. Pour in the cream and continue beating until fully combined.
  • Combine the gelatine mixture, lemon juice, and half of the raspberries with the cream cheese mixture, gently folding them together. Pour the mixture into the prepared pan, smoothing the top. Chill in the fridge for at least 4 hours or overnight before serving.
  • Puree the remaining raspberries in a food processor until smooth. Strain the puree through a fine sieve into a small saucepan. Mix in the passionfruit pulp and additional sugar. In a separate small bowl, blend the cornflour and water together, then add to the pan. Cook over medium heat for 2-3 minutes until the mixture boils and thickens. Let it cool to room temperature. Spread the mixture evenly over the cheesecake and refrigerate for 1-2 hours until firm.

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