Angel Cheesecake Recipe

Name: Angel Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: base; 1 cup biscuit crumbs; 1/2 cup desiccated coconut; 80g butter, melted; Filling; 500g block PHILADELPHIA Cream Cheese, softened; 1 cup caster sugar; grated rind and juice of 2 limes; 3 teaspoons gelatine dissolved in 1/4 cup boiling water; 1/2 cup passion fruit pulp; 300ml cream, beaten; 2 egg whites, beaten to soft peaks; garnish; extra whipped cream; icing sugar

Servings: persons

base
1 cup biscuit crumbs
1/2 cup desiccated coconut
80g butter, melted
Filling
500g block PHILADELPHIA Cream Cheese, softened
1 cup caster sugar
grated rind and juice of 2 limes
3 teaspoons gelatine dissolved in 1/4 cup boiling water
1/2 cup passion fruit pulp
300ml cream, beaten
2 egg whites, beaten to soft peaks
garnish
extra whipped cream
icing sugar

1
Combine biscuits, coconut and butter.
2
Press into a buttered and lined 22cm spring form pan.
3
Chill.
4
Beat the Philly*, sugar, and lime until smooth.
5
Add the gelatine mixture and passionfruit.
6
Fold in the whipped cream and beaten egg whites.
7
Pour into prepared crust and refrigerate until set.
8
Decorate with whipped cream and dust heavily with icing sugar.

1128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: base, 1 cup biscuit crumbs, 1/2 cup desiccated coconut, 80g butter, melted, and more.

Yes, Angel Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Angel Cheesecake

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