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Passionfruit Swirl Cheesecake (no bake)
Makes 24 pieces
Serves
30 minutes
Prep Time
15 minutes
Cook Time
Ingredients
Passionfruit Curd
- 450g packet frozen passionfruit - thawed
- 210g sugar
- 150g butter - cubed
- 9 egg yolks
- Pinch salt
Base
- 500g plain sweet biscuits - crushed
- 300g butter - melted
Filling
- 450g cream
- 3 1/2 teaspoons gelatine
- 675g cream cheese - slightly warmed
- 195g caster sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
Method
Passionfruit Swirl Cheesecake (no bake)
- Strain the thawed passionfruit - set aside the seeds and any pulp.
- Place all the curd ingredients into a saucepan. Place over a low heat and cook for 10 minutes, stirring constantly, until the curd has thickened enough to coat the back of a spoon.
- Strain the curd mixture through a sieve, then add in the seeds and any pulp. Place the curd into a container and press a piece of plastic wrap directly onto the curd. Place in the refrigerator to cool completely.
- Line a 30cm x 22cm baking pan with baking paper.
- Base - Combine the crushed biscuits and the butter together. Press into the prepared baking pan. Place into the refrigerator.
- In a small saucepan, over a low heat, combine 180g cream with the gelatine. Stir until the gelatine has dissolved - set aside to cool slightly.
- Whip the remaining cream until soft peaks form. Transfer to a bowl.
- Whip the cream cheese and caster sugar until well combined. Add in the vanilla and salt.
- Return the whipped cream to the cream cheese mixture and blend to combine well.
- Gently fold through the passionfruit curd in a swirl pattern.
- Spool the filling over the prepared base. Refrigerate until set.