Passion Fruit Cheesecake

I decided that my friends 4th of July BBQ needed not just a layer cake but also a cheesecake. This is the first time I’ve made one and I was pretty impressed. It came out looking really pretty! It tasted very rich and fruity. I thought the cream cheese was a little strong. I might make a mascarpone version or a baked version to compare the flavor.

I found this recipe from The Daily Mail. I’ve also never used gelatin before so I thought it would be interesting to try it.
Chilled Passion fruit Cheesecake with Strawberries
adapted from The Daily Mail
180g shortbread biscuits (I used a bit more)
30g unsalted butter melted
6 leaves gelatin
600g cream cheese (I used full fat)
200ml whipping cream
200g caster sugar
2 tbs lemon juice
Passion fruit Glaze
4 Passion fruit
1 leaf gelatin
15g caster sugar
Strawberries for decoration

1.  Have a loose bottomed cake tin ready. In a food processor whizz the biscuits to crumbs and add the melted butter and whizz again.
This tiny food processor was a good investment!

Press the crumb mixture into the cake tin (I used a spatula).

2. To make the cheesecake, cut the gelatin leaves into strips. Place these strips in a small bowl and cover with water and soak for 5 minutes. Pour over 3 tablespoons of boiling water and stir to dissolve.
The gelatin feels like plastic. If you’re veggie make sure to check the pack

3. Gently heat the cream cheese, cream, sugar and lemon juice in a medium pot. Stir until the cream cheese liquefies, then whisk until smooth. The mixture should be warm but not boil. Take off the heat and stir in the gelatin. Carefully pour over the biscuit base. Cover and place in the fridge for several hours until set.

4. To make the passion fruit glaze scoop out the passion fruit into a small bowl. Soak, drain and dissolve the gelatin in a separate bowl the same as before (just 1 sheet this time) and add the sugar and stir to dissolve. Stir the passion fruit pulp a tablespoon at a time into the gelatin mixture. There should be about 150ml of mixture.
I put a small amount of water in mine but it leaked out a little bit so make sure your latch is secure. Pour the mixture over the cheesecake. Cover and refrigerate overnight.

5. When you’re ready to serve run a knife around the sides and then unlatch. Decorate with strawberries.

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