adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy passionfruit swirl cheesecake recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Creamy and tangy summer dessert with biscuit base, condensed milk, cream cheese filling, and passionfruit pulp topping.
Ingredients:
  • 250g butternut snap biscuits
  • 100g butter, melted
  • 500g cream cheese, softened
  • 395g can sweetened condensed milk
  • 80ml (1/3 cup) thickened cream
  • 12.00 gm gelatine
  • 80ml (1/3 cup) boiling water
  • 10.60 gm lemon juice
  • 80ml (1/3 cup) fresh passionfruit pulp (see note)
  • Extra passionfruit pulp, to serve
  • Whipped cream, to serve
Instructions:
  • Prepare the 22cm springform pan by greasing the base and sides and lining the base with baking paper.
  • Add biscuits to a food processor and pulse until finely chopped. Blend in butter until mixed. Firmly press biscuit mixture onto pan base and sides. Chill in refrigerator for 30 minutes.
  • Combine cream cheese and sweetened condensed milk until silky smooth, then blend in the cream until fully incorporated.
  • In a small jug, dissolve 3 teaspoons of gelatine in 1/4 cup of boiling water by stirring. Add it to the cream cheese mixture along with lemon rind and lemon juice. Pour the mixture evenly over the biscuit base and refrigerate for 20 minutes.
  • Combine the leftover gelatine with boiling water in a small jug, stirring until dissolved. Mix in passionfruit pulp. Drizzle this passionfruit mixture over the cheesecake, then gently swirl it into the cheesecake mixture using a skewer. Refrigerate for 4 hours until set.
  • Present the cheesecake on a serving plate and garnish with additional passionfruit pulp. Serve with a dollop of whipped cream on the side.

Similar Recipes