Passionfruit Cheesecake

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6 Ingredients

Number of servings

300milliliter thickened cream
500grams cream cheese
1/2 cup passionfruit, pulp
1tablespoons gelatine powder
2tablespoons water, cold
3/4 cup caster sugar

Nutrition per serving

16% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat oven to 160°C. Grease and line a 20cm round springform pan with baking paper. Press shortbread dough evenly over base. Bake for 20 minutes or until lightly golden and firm to the touch. Transfer to a wire rack to cool.

Step 2 of 3

Whisk gelatine and water in a heatproof bowl. Stand for 5 minutes to allow gelatine to soften. Place bowl over a saucepan of simmering water, taking care that base does not touch water. Stir until gelatine is dissolved and clear. Set aside to cool slightly.

Step 3 of 3

Using an electric beater, beat cream cheese until smooth. Add sugar and beat until well combined. Add cream and beat until well combined and mixture is thick. Gently stir through gelatine mixture and passionfruit pulp. Spoon mixture over cold shortbread base. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Remove cheesecake from pan and transfer to a serving platter. Top with remaining passionfruit pulp and serve.