No Bake Passionfruit Cheesecake

• servings: 10 servings
• active time: 25 minutes
• total time: 28 minutes

Ingredients

• 200 g digestive biscuits (7oz, notes 2)

• 85 g unsalted butter, melted (3oz / ¾ stick)

• 2 teaspoons powdered gelatine

• 1 cup whipping cream (250ml)

• ½ cup strained passionfruit pulp (125ml)

• 500 g cream cheese, softened (1.1 pounds)

• ⅔ cup caster (superfine) sugar (140g / 4.9oz)

• ½ cup water (125ml)

• 1 teaspoon powdered gelatine

• ¼ cup caster (superfine) sugar (or granulated) (50g / 1.8oz)

• ½ cup strained passionfruit pulp (seeds set aside) (125ml)

Directions

💗FOR THE CHEESECAKE

1. Grease then line the base and sides of an 8 inch spring form tin with baking paper.

2. Blitz the biscuits / cookies in a blender to crumbs. Add the melted butter and mix well. Tip the crumbs into the baking tin and use a glass to press down firmly all over the base.

3. Mix the 2 teaspoons of powdered gelatine into 1 ½ tablespoons boiling water until no lumps remain (notes 3 & 4).

4. In a medium bowl, beat the cream using a handheld electric beater or balloon whisk to soft peaks and place in the fridge.

5. Using a handheld electric beater, in a large bowl beat together the cream cheese and sugar until smooth. Scrape down the sides and beat a touch more if you still see lumps.

6. Add the passionfruit pulp and gelatine mixture and beat well to combine.

7. Gently fold the cream, one third at a time, into the cream cheese mixture, taking care not to knock all the air out.

8. Pour it over the base and spread it out, levelling the top so that it's flat. Make sure it's pushed right up against the sides all the way round - this will stop the jelly from seeping down the sides when you add it.

9. Chill while you make the topping.

💗FOR THE PASSIONFRUIT JELLY

1. Place the water (½ cup) in a small saucepan and sprinkle the gelatine over the top. Let it soften for 2 minutes, then place it over very low heat, stirring constantly until the gelatine has dissolved (don't allow it to bubble).

2. Add the sugar and stir, again over low heat, until dissolved and you have a clear syrup.

3. Remove from the heat and stir in the passionfruit pulp and 2-3 teaspoons of the reserved seeds (or more to your taste).

4. Chill the jelly for 10 minutes or until at least room temperature. Place the cheesecake, still in the baking tin, on a plate (this will catch any liquid if it escapes down the sides). Carefully pour over the passionfruit jelly and return to the fridge to chill for 4-6 hours, or overnight.

5. To remove the cheesecake from the tin, use an offset spatula or knife to gently ease the paper from the sides of the pan, all the way round. Now release the spring clip and lift the outer ring off. Peel away the paper from the edges. Now, using the very edges of the paper under the cheesecake, lift all the way round to release it from the pan base. Now slide a large flat spatula or similar between the paper and cheesecake base and release it all the way across. Now simply slide the cheesecake off the paper onto your serving plate.

Nutrition

• Serving Size: 120 g
• Calories: 435 kcal