- 250 g digestive biscuits
- 125 g butter, melted
- 2 tsps ground ginger
- 170 g can passionfruit pulp
- 2 tsps finely grated lime rind
- 3 tsps gelatine
- ⅓ cup (90 g) grated palm sugar
- 500 g cream cheese, softened
- 1 cup (250 ml) thickened cream, whipped
- 1 medium (430 g) mango, sliced thinly
- 3 fresh passionfruit
Process biscuits until fine. Add butter and ginger, process until combined. Press mixture over the base of a 22 cm springform pan. Refrigerate 30 mins.
Meanwhile, make filling: Strain the syrup from the canned passionfruit into a small heatproof jug. Discard the seeds. Add lime rind, then sprinkle over the gelatine. Stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 mins.
Beat cream cheese in a medium bowl with an electric mixer until smooth then beat in the gelatine mixture. Fold in whipped cream.
Pour filling into springform pan over base. Cover and refrigerate overnight.
Serve cheesecake topped with sliced mango and fresh passionfruit pulp.
Not suitable to freeze. Suitable to microwave.
TIP Digestive biscuits are imported and available from most supermarkets. If unavailable, use Granita or Butternut Snap biscuits instead.