Want a fuss-free, tangy cheesecake sandwich? Try this lime and passionfruit cheesecake sandwich for a dessert everyone is sure to love.
- 2 x 200 g packets Lattice biscuits
- 2 tsps gelatin
- 2 tbsps cold water
- 500 g cream cheese, softened
- 1 tbsp finely grated lime rind
- 2 x 395 g cans sweetened condensed milk
- ⅓ cup (80 ml) lime juice
- ⅓ cup (80 ml) passionfruit pulp, approximately, extra
Grease and line the base and sides of a 20cm x 30cm lamington pan, allowing a 5cm overhang.
Place 12 biscuits in a single layer in pan to cover the base. Trim the biscuits to fit if necessary.
Sprinkle gelatin over the water in a small heatproof jug; stand jug in a small saucepan of simmering water. Stir until gelatin dissolves. Cool for 5 mins.
Beat the cream cheese and rind in a medium bowl of an electric mixer until very smooth. Add condensed milk and juice; beat on high speed for 6 mins. Stir in gelatin mixture and passionfruit pulp.
Spread the mixture into pan. Top with 12 biscuits. Refrigerate overnight.
To decorate, combine the sifted icing sugar and enough extra passionfruit pulp in a medium bowl until the desired consistency. Transfer cheesecake to a serving platter or board; drizzle over passionfruit icing.
Photo: John Paul Urizar/bauersyndication.com.au