Passionfruit Splice Cheesecake
Josh Ball
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Italian
Servings
12
Prep Time
30 minutes
Cook Time
6-8 hours
Easy-to-make cheesecake is always a welcome addition to the dining table. However, cheesecake can be quite a heavy dish. That’s why we love this Passionfruit Splice Cheesecake by @cookedbyclauds. The tanginess and freshness of passion fruit cut through the fattiness and balance out the richness of cream cheese, creating a refreshing yet decadent dessert that makes you ask for seconds!
Get the produce you need to make this recipe from our Farmers Pick Box, filled with perfectly imperfect seasonal fruits and veggies. Don’t forget to stock up on pantry essentials and bargain buys from our Farmers Pick Pantry, now featuring over 28 new products!
Ingredients
- 400g digestive biscuits
- 125g unsalted butter, melted
- 250g cream cheese, softened
- 2 cups passionfruit or vanilla greek yoghurt
- 4 passionfruit
- 2 tbsp icing sugar
- 1 sachet passionfruit jelly
- 1 cup boiling water
- 1 cup cold water
Directions
- To prepare a springform cake tin, line the base with a sheet of baking paper, letting excess overhang. Place the sides of the springform back down and clasp close.
- Using a food processor, mortar and pestle, or by placing biscuits in a ziploc bag and hitting with a rolling pin, crush the digestive biscuits into a fine crumb. Mix with the melted butter until the texture resembles wet sand. Pour into the prepared tin and press down with a cup to form an evenly spread, flat base. Refrigerate whilst you prepare the filling.
- To create the filling, add the cream cheese and yoghurt to a large bowl. Using an electric mixer, beat on medium speed until smooth and combined. Add the icing sugar and continue to beat for a further 1-2 mins, until thickened and creamy. Fold through the pulp of 2 passionfruit.
- Pour the cheesecake mixture over the prepared base and use a spatula to evenly spread. Freeze for at least 4-6 hours, until firm.
- To prepare the jelly layer, prepare as per packet instructions, dissolving crystals in boiling water, before adding cold water and mixing. Allow the jelly to cool before pouring over the cheesecake layer. Refrigerate for another ~2 hours until jelly is set.
- Allow to sit for at least 10 minutes before serving. Serve with remaining passionfruit.
