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Kim Wickens Passionfruit Cheesecake


Crumb Base
250g plain/digestive biscuits
125g butter, melted

1 cup water
1 tbsp gelatine
250g cream cheese, room temperature
¾ cup sugar
300ml thickened cream, whipped
juice 1 lemon (Rind optional, stronger lemon taste)

Passionfruit pulp (I used 4 fresh)
1 T gelatine
¼ cup boiling water

Crush biscuits finely and add melted butter. Mix until combined. Press mixture onto sides and base of a greased 20cm Springform pan. Refrigerate while preparing filling.
Beat cream cheese, sugar, and lemon juice until smooth. Sprinkle gelatine over boiling hot water, stir until dissolved, Then cool. Add to cream cheese mixture and beat well. Fold in whipped cream. Spread over crumb base. Sprinkle gelatine over boiling hot water, stir until dissolved. Then add passionfruit pulp. Pour over topping.
Refrigerate overnight.

Off to have dinner with the Brown family tonight. We met the Brown family down at Saturday morning cricket. They are an awesome family and fun to hang out with. Have whipped up an old New Zealand friends cheesecake recipe from the 90’s, stumbled across it the other day in my old recipe book. I remember it being delicious. Hope it tastes as good as it looks

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