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Passionfruit cheesecake
Passionfruit cheesecake
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Prep Time:
155 minutes
Cook Time:
Total Time:
155 minutes
Indulge your loved one with a delectable passionfruit cheesecake - a sweet gesture of love.
Ingredients:
  • 50g Arnott’s Nice biscuits, finely crushed
  • 15g unsalted butter, melted
  • 100g cream cheese, at room temperature
  • 40.00 gm caster sugar
  • 10.40 gm milk
  • 2.20 gm vanilla essence
  • 125ml (1/2 cup) thickened cream
  • 60ml (1/4 cup) fresh passionfruit pulp
  • 10.00 gm caster sugar
  • 10.00 gm water
  • 0.75 gm gelatine powder
  • Double cream, to serve
Instructions:
  • In a small bowl, mix the biscuit crumbs, butter, and cinnamon. Spoon half of the mixture into two 250ml (1-cup) serving glasses or ramekins, pressing down firmly to form the base. Chill in the fridge.
  • With an electric beater, whip together cream cheese, sugar, milk, and vanilla in a bowl until smooth. In a separate clean bowl, beat cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions.
  • Gently layer half of the cream cheese mixture over the biscuit mixture, followed by the remaining biscuit mixture, and finish with the remaining cream cheese mixture on top.
  • Combine the passionfruit pulp and sugar in a small bowl until the sugar dissolves. Place water in a heatproof bowl and sprinkle gelatine over it. Set the bowl in a saucepan with enough boiling water to reach halfway up the bowl's side. Whisk with a fork until the gelatine dissolves.
  • Gently fold the gelatine mixture into the passionfruit mixture, then generously pour over the cheesecakes. Cover with plastic wrap and let it chill in the fridge for at least 2 hours until firm or overnight for best results.
  • Cover the cheesecakes generously with double cream for a luscious finish.

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