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Easy Passionfruit and Lemon Cheesecake
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Easy Passionfruit and Lemon Cheesecake

Makes 10
Prep Time 30 minutes
Cook Time 4 hours or overnight
Easy As
Ingredients
75 g butter, melted
100 g Savoiardi biscuit fingers, finely crumbed*
85 g pkt Gregg's Lemon Flavoured Jelly Crystals
½ cup boiling water
½ cup fresh passionfruit pulp (approx. 5-6 passionfruit)
250 g pottle cream cheese, softened
¾ cup cream
1-2 extra fresh passionfruit, to serve

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Line the base and sides of a 20 cm springform pan with baking paper.
Step 2
Mix the melted butter into the biscuit crumbs and press into the base of the prepared pan. (Use the back of a spoon to press down firmly). Refrigerate while preparing the filling.
Step 3
Put Gregg's Lemon Flavoured Jelly Crystals into a bowl. Pour over boiling water and stir to dissolve the jelly crystals. Stir in passionfruit pulp and set aside to cool.
Step 4
In a separate bowl beat the cream cheese until smooth. Add the jelly mixture and beat until combined. Lightly whip the cream and fold into the cheesecake mix. Pour onto the crumb base, levelling the top with a knife. Refrigerate for at least 4 hours or overnight if wished. Serve with extra fresh passionfruit pulp.
Tips
If you have a glut of passionfruit - freeze the pulp in airtight containers. Thaw when required.
Swap It Out
Replace Savoiardi biscuits with digestive or wine biscuits if wished.
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Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
75 g butter, melted
100 g Savoiardi biscuit fingers, finely crumbed*
85 g pkt Gregg’s Lemon Flavoured Jelly Crystals
½ cup boiling water
½ cup fresh passionfruit pulp (approx. 5-6 passionfruit)
250 g pottle cream cheese, softened
¾ cup cream
1-2 extra fresh passionfruit, to serve
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