Ingredients for Passionfruit Cheesecake Slice
- Biscuits
- 250g cream cheese
- 125g sour cream
- Icing Sugar
- Lemons, Juice And Zest Of
- Gelatin Powder
- 50g butter (for base) + 50g butter (for topping)
- Passion Fruit
- Boiling Water
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How to Make Passionfruit Cheesecake Slice
- Line a 30cm x 20cm baking tin/pan with baking paper.
- Crush 200g digestive biscuits/cookies. Melt 50g butter and mix with crushed biscuits. Press firmly into the base of the prepared tin.
- In a large bowl, beat 250g cream cheese until smooth using an electric mixer.
- Add 125g sour cream and 1/2 cup (50g) icing sugar.
- Beat until well combined.
- Stir in the zest of 1 lemon.
- In a heatproof bowl, combine 1/2 cup (120ml) lemon juice and 2 tsp gelatine powder. Place over a saucepan of simmering water, stirring until gelatine is dissolved.
- Remove from heat and let cool to room temperature.
- Gently fold the gelatine mixture into the cream cheese mixture. Spread evenly over the biscuit base.
- Top with remaining whole digestive biscuits/cookies, arranging them neatly.
- Refrigerate for at least 4 hours, or until set.
- For the passionfruit topping: Sift 1/4 cup (25g) icing sugar into a bowl. Add 50g softened butter, the pulp of 6 passionfruit, and 1 tbsp water.
- Stir until well combined.
- Spread the passionfruit mixture evenly over the set cheesecake.
- Refrigerate for at least 30 minutes to allow the topping to set.
- Once set, cut into squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
82g
Fat
38g
Carbs
11g
