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Instructions |
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Line a 16 x 26cm (base measurement) slab pan with non-stick baking paper.
Place the biscuits in the bowl of a food processor and process until finely crushed. add the butter and process until well combined. Use a large spoon to spread and press the biscuit mixture firmly over the base of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
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Place the passionfruit pulp in a fine sieve over a bowl. Use the back of a spoon to press the juice from the pulp into the bowl (you'll need 1/3 cup of passionfruit juice). Reserve the pulp and seeds.
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Meanwhile, place the water in a heatproof bowl. Sprinkle with the gelatine.Place the bowl in a saucepan. Add enough boiling water to the saucepan to come halfway up the side of the bowl. Stir until the gelatine dissolves. Set aside to cool slightly.
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Use an electric beater to beat the cream cheese, cream and sugar in a bowl until smooth. Beat in the passionfruit juice. Beat in the gelatine mixture. Pour into the prepared pan. Spoon the reserved pulp and seeds over the cheesecake mixture. Use a flat-bladed knife to swirl the pulp through the mixture. Tap the pan a couple of times to settle the mixture. Place in the fridge for 4 hours or overnight to set. Cut into squares to serve.
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Originally Submitted
5/21/2013
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