Serve whole as a gorgeous dessert or cut out and serve individually at an afternoon tea. Serves at least 8
200g plain shortbread style biscuits
100g unsalted butter, melted and cooled
2 tsp finely grated lemon rind
4 tsp gelatine
50ml boiling water
375g cream cheese, chopped into pieces and softened to room temperature
250ml thickened cream
½ cup (100g) caster sugar
1 tbs lemon juice
2 tsp vanilla extract
Pulp 3 passionfruit
Whipped cream and extra passionfruit to serve
Grease and line the sides and base of a 20cm springform cake pan. Place biscuits, butter and lemon into the blender jug. Secure lid and blend on speed 2 (Chop) for 5 seconds or until biscuits are finely chopped.
Remove crumbs and press into the pan, chill while preparing filling. Wash and dry the blender jug. Sprinkle gelatine into boiling water and whisk well with a fork until gelatine is dissolved. Set aside to cool.
Place cream cheese, cream, sugar, lemon juice, vanilla and gelatine mixture into the jug. Secure lid and blend on speed 5 (Liquify) speed for 15 seconds or until well combined. Pour into chilled pan. Swirl through passionfruit and chill 4- 6 hours or until firm. Cut into slices or into individual rounds to serve.
Dollop with whipped cream and top with extra passionfruit if desired.
- To cut into small rounds lightly oil a scone cutter. Press firmly into cheesecake until cutter hits the bottom and lift out carefully with a spatula. Remove cheesecake gently from cutter and place on serving plate. Refrigerate until serving.