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Chilled Passionfruit Cheesecake Recipe

   
 

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     Chilled Passionfruit Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   30

Ingredients
1 x 250g pkt Arnott's Butternut Snap Cookies
100g butter, melted
2 tblsp hot water
1 tblsp gelatine powder
9 passionfruit, halved
2 x 250g packets cream cheeese, at room temperature
250ml (1 cup) thickened cream
155g (3/4 cup) caster sugar
 

Instructions
Line a 16 x 26cm (base measurement) slab pan with non-stick baking paper. Place the biscuits in the bowl of a food processor and process until finely crushed. add the butter and process until well combined. Use a large spoon to spread and press the biscuit mixture firmly over the base of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
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 (you'll need 1/3 cup of passionfruit juice). Reserve the pulp and seeds.
Meanwhile, place the water in a heatproof bowl. Sprinkle with the gelatine.Place the bowl in a saucepan. Add enough boiling water to the saucepan to come halfway up the side of the bowl. Stir until the gelatine dissolves. Set aside to cool slightly.
Use an electric beater to beat the cream cheese, cream and sugar in a bowl until smooth. Beat in the passionfruit juice. Beat in the gelatine mixture. Pour into the prepared pan. Spoon the reserved pulp and seeds over the cheesecake mixture. Use a flat-bladed knife to swirl the pulp through the mixture. Tap the pan a couple of times to settle the mixture. Place in the fridge for 4 hours or overnight to set. Cut into squares to serve.


Originally Submitted
5/21/2013





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