Light Passionfruit Cheesecake

Submitted by Wendy's Kitchen

"A recipe from The Australian Womens Weekly. Still not sure how good it is for you but delicious anyway!!! Includes refigeration time for setting."

 

• Ready In: 6hrs 20mins
• Ingredients: 12
• Serves: 10

ingredients

• 200 g diet butternut cookies
• 1 egg white
• 40 g reduced fat margarine, melted
• 1 tablespoon gelatin
• 1⁄4 cup water
• 250 g light cream cheese
• 1⁄2 cup caster sugar
• 300 ml light thickened cream
• 1 tablespoon lemon juice
• 1⁄2 cup fresh passion fruit pulp (about 4 passionfruit) or 1/2 cup canned passion fruit pulp
• 2 egg whites, extra
• extra passion fruit, to serve (optional)

directions

1. Preheat oven to moderate(180°C/160°C fan-forced).
2. Blend or process the biscuits until mixture resembles breadcrumbs. Transfer biscuits to a bowl; stir in eggwhite and spread. Press mixture evenly over the base of a 22cm springform tin (actual inside top measurement 21cm) with wet hands. Bake in a moderate oven for about 10 minutes or until browned lightly.
3. Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool for 5 minutes.
4. Beat cream cheese and half of the sugar in a medium bowl with an electric mixer until smooth; add cream and beat until mixture thickens. Stir in lemon juice, passionfruit and gelatine mixture.
5. Beat extra eggwhites in a clean small bowl with an electric mixer until soft peaks form; gradually add the remaining sugar, beating until dissolved between additions. Fold into passionfruit mixture. Pour mixture over biscuit base; smooth top. Cover cheesecake; refrigerate 6 hours or until firm.
6. Serve cheesecake drizzled with extra passionfruit pulp, if desired.