Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

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

Ingredients Nutrition

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.

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