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Passionfruit Swirl Cheesecake (no bake)

Makes 24 pieces

Serves

30 minutes

Prep Time

15 minutes

Cook Time

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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.