Passionfruit No Bake Cheesecake Slice

Passionfruit is one of my most favourite fruits.  We can’t grow it where we live so if you are lucky enough to be somewhere where it grows in abundance this is a great recipe to use it up.  I ordered this lovely lot off Twisted Citrus which arrived at my door with squeals of delight, we are having friends over so this slice will be served with coffee, it generally impresses!

This recipe was adapted from www.taste.com.au – thanks!

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Passionfruit No Bake Cheesecake Slice

You Will Need:
Food processor or mortar and pestle (to crumb the biscuits)

Large spoon and spatula

Beeswax paper or clean tea towel

Heatproof bowl and pot

Electric mixer or bowl and whisk with a strong arm

Baking dish 16 x 26cm (approx.) - lined or greased  

Chopping board and knife

Sieve and a bowl

Serves: approximately 16 slices

Ingredients:

1 packet (250g) Arnott's Digestives or other biscuits

100g butter, melted

2 tbsp hot water

1 tbsp gelatine powder 

(use Agar Powder if you don’t like using gelatine)

9 passionfruit, halved

2 x 250g cream cheese, at room temperature

250ml (1 cup) thickened cream

155g (3/4 cup) caster sugar

Method:

Place the biscuits and melted butter in the bowl of a food processor and process until finely crushed.

Tip this into your prepared dish and press down mixture firmly using the back of a large spoon.

Cover (I use beeswax paper or tea towel) and place in the fridge for 30 minutes to chill.

Meanwhile, place the 2 tbsp of hot water in a heatproof bowl. 

Sprinkle with the gelatine powder and place the heatproof bowl in the pot.

Place the bowl in a saucepan adding enough boiling water to the pan to come halfway up the side of the bowl. 

Stir until the gelatine powder is dissolved and set aside to cool a little.

Place the passionfruit pulp in a fine sieve over a bowl. 

Use the back of a spoon to press the juice from the pulp into the bowl, which makes about 1/3 of a cup.

Reserve the pulp and seeds.

Use an electric beater (or your strong arm and a whisk) to beat the cream cheese, cream and sugar in a bowl until smooth. 

Beat in the passionfruit juice then beat in the gelatine mixture. 

Pour this mixture into the prepared pan. 

Spoon the reserved pulp over the cheesecake mixture. 

Use a knife to swirl the pulp through the mixture. 

Tap the pan on the benchtop a few times to settle the mixture. 

Place in the fridge for 4 hours or overnight to set. 

Cut into squares to serve, I get 16 square slices as it’s quite rich you don’t want to big a slice, but up to you!