Dessert/Cakes

Passionfruit Cheesecake

Marked for Revision Yields: cake Cost: $25.20 per cake Difficulty: 8/10

From Stay At Home Mum. I find this one difficult because I hardly ever cook with gelatine and it’s hard to judge the right amount. Make sure you have the right size tin and make sure it has a removable base, preferably a springform cake tin.

Ingredients

  • Digestive biscuits 250 grams (1 pack)
  • Butter 250 grams
  • Cream cheese 500 grams
  • Thickened cream 1.5 cups
  • Caster sugar 1 cup (0.75 and 0.25)
  • Vanilla 1 tsp
  • Gelatine leaves 4 whole
  • Passionfruit 6 whole (For 1 cup pulp)
  • Water 0.25 cups

Steps

  1. Crumb the digestives in a food processor then blend with butter, set into tray and refrigerate
  2. Blend cheese, 3/4 cup sugar and vanilla together, whip cream and add to cheese mixture, blend again
  3. Soften 1 gelatine leaf in a glass of water for 2-5 minutes, then melt in a saucepan and pour into cheese mixture and blend again
  4. Pour the cream cheese over the base and refrigerate
  5. Halve the passionfruit and spoon out the pulp, then mix with 1/4 cup sugar, water and 3 sheets gelatine prepared as before
  6. Pour onto cream cheese filling and refrigerate for 1-2 hours