Passion-fruit Cheesecake
Cream Cheese Lime & Gin Cookies - (Recipes for Home & Restaurant) by Nadine Lloyd

Passion-fruit Cheesecake


Ingredients:  (Serves 6-8)

Base:
250g (8.8oz) arrowroot biscuits
120g (4.41oz.) unsalted butter – melted

White Filling:
500g (2.2lb.) cream-cheese
½ cup passion-fruit pulp – sieved
1 teaspoon vanilla extract
½ cup caster sugar
2½ tablespoons cold water
1½ tablespoons gelatine powder
1½ cups thickened cream

Passion-fruit Jelly:
200g (7.1oz.) passion-fruit pulp (keep the pips separate)
⅓ cup caster sugar
2½ cups water
4 tablespoons gelatine powder
4½ tablespoons cold water


Method:

Line a spring-form cake tin with baking paper.

Base:
Blitz the biscuits into crumbs using a food processor, or crush them with a rolling pin.
In a small bowl, mix the biscuit crumbs and melted butter together until well combined.
Press the wet biscuit mix firmly into the baking tin to create the base.
Refrigerate for 10 minutes, or until the base has set.

White Filling:
In a large sized bowl, add the cream-cheese, passion-fruit pulp, vanilla extract and caster sugar.
Mix with an electric mixer until smooth and well combined.
Add the water to a microwave safe jug.
Sprinkle the gelatine over the top of the water.
Mix through to create a paste.
Set aside for 5 minutes.
Heat the gelatine in the microwave for 15 seconds, and then add the gelatine to the cream-cheese mixture.
Stir through to combine.
Add the thickened cream.
Mix through until smooth and well combined.
Pour the cream cheese mix over the biscuit base, leaving a 5mm gap from the top, and place in the fridge for 20 minutes, or until set.

Passion-fruit Jelly:
In a medium sized saucepan, add the passion-fruit, caster sugar and 2½ cups water.
Stir over low to medium heat until the sugar has dissolved.
Add the 4½ tablespoons water to a microwave safe jug.
Sprinkle the gelatine over the top of the water.
Mix through to create a paste, and then set aside for 5 minutes.
Heat the gelatine in a microwave oven for 15 seconds, and then add to the saucepan mixture.
Stir through until the gelatine has dissolved.
Remove from the heat and set aside to cool completely. (Stir through every 5 minutes to prevent a skin from forming on the surface.)
Once cooled, transfer to a jug, add the pips if desired, then carefully pour over the cream-cheese layer and refrigerate for 2 to 3 hours, or until set.



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