Chilled Passionfruit Cheesecake

This excellent cheesecake with a sweet and sour amalgamation is an easy dessert to make.

Ingredients serve 6 – 8

Base

100 g biscuit crumbs

50 g melted butter

Cheese filling

200 ml cream

10 g gelatin leaves

300 g cream cheese
100 g caster sugar
200 g passion fruit pulp

1 tbls lemon juice

Topping

90 g cream

120 g chopped white chocolate

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water. Place cream in a mixing bowl and whisk until thickened to soft peak. Place cream cheese and sugar in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Place passion fruit pulp and lemon juice in a bowl and combine. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix gelatin in the passion fruit mixture and blend into the cream cheese combination until incorporated. Fold the whipped cream evenly into the mixture. Spread the finished cheese mixture evenly in the cake tin on top of the crumb base and allow cooling in the fridge. Place cream in a saucepan over medium heat and bring to the boil. Add the chocolate and stir until all chocolate in melted. Spread the warm mixture on top of the cheesecake and allow cooling for at least 3 hours in the fridge. Remove the cheesecake from the tin and leave on a serving plate. Cut with a sharp knife and serve.

Note: Passion fruit pulp is available in tins from the supermarket.