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Chilled passionfruit cheesecake
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Prep Time:
280 minutes
Cook Time:
Total Time:
280 minutes
Use gelatin for a simple, zesty no-bake cheesecake with fresh fruit.
Ingredients:
  • 1 x 250g pkt Butternut Snap Cookies
  • 100g butter, melted
  • 40.00 gm hot water
  • 12.00 gm gelatine powder
  • 9 passionfruit, halved
  • 2 x 250g pkts cream cheese, at room temperature
  • 250ml (1 cup) thickened cream
  • 155g (3/4 cup) caster sugar
Instructions:
  • Prepare a 16 x 26cm slab pan by lining it with non-stick baking paper.
  • Pulse the biscuits in a food processor until finely crushed. Mix in the butter until well combined. Firmly press the mixture into the pan using a large spoon. Chill in the fridge for 30 minutes after covering with plastic wrap.
  • Place water in a heatproof bowl, sprinkle with gelatine, and set the bowl in a saucepan with boiling water halfway up the side. Stir until gelatine dissolves, then let it cool slightly.
  • Strain the passionfruit pulp through a fine sieve into a bowl, pressing with a spoon to extract the juice while keeping the pulp and seeds for later. Remember to reserve 1/3 cup of passionfruit juice for step 5.
  • In a bowl, use an electric beater to blend cream cheese, cream, and sugar until smooth. Mix in passionfruit juice followed by the gelatine mixture. Pour the mixture into the prepared pan. Spoon reserved pulp over the cheesecake mixture. Swirl the pulp through using a flat-bladed knife. Tap the pan on the counter a few times to settle the mixture. Chill in the fridge for 4 hours or overnight. Serve by cutting into squares.

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