Name: Easy Passionfruit and Lemon Cheesecake
Prep time: 30 min
Cook time: 240 min
Yield: Makes 10
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

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Makes 10

Prep Time 30 minutes

Cook Time 4 hours

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

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.