Nothing screams summer more than a passionfruit cheesecake. This no bake cheesecake is the perfect way to mark the end of summer. Not only does passionfruit taste great, the tropical fruit is also an excellent source of vitamin C, beta-carotene and iron. Since there is no gelatine in this recipe, it is important that the cake rests in the fridge overnight to ensure it solidifies.
You will need:
- 250g digestive biscuits
- 100g of butter
- A few drops of vanilla essence
- 600g of cream cheese
- 100g icing sugar
- 284ml double cream
- 2 x 170g cans of passionfruit pulp
1. Place the digestive biscuits in a food processor to create fine biscuit crumbs. Melt the 100g butter in a saucepan and add it to the biscuit crumbs and mix well until the crumb is coated with butter. I love the smell of melted butter, so at this stage I usually eat a sneaky spoonful or two from the mixing bowl.
2. Transfer the biscuit crumb mix to a greased 23cm spring form tin and press firmly into the base using your fingers to create a flat even layer. Place the cake tin in the fridge to chill for at least an hour. This will allow the base to set properly before adding the soft cheese.
3. Mix the cream cheese, icing sugar and vanilla essence together until the mixture has a smooth and thick consistency. Now add the pot of double cream and continue to beat until the mixture is well combined. Fold one can of passionfruit pulp into the mixture and mix well.
4. Spoon the mixture on top of the chilled biscuit base working from the edges inwards. Use a spatula to smooth the top of the cheesecake to ensure it has an even layer. Leave to set in the fridge overnight.
5. When ready to serve, pour the remaining passionfruit pulp on top of the cream cheese mixture until it oozes down the sides.
Happy baking everyone! I hope you enjoy this recipe as much as I do.