Passionfruit Cheesecake

1. 1

   Combine biscuit crumbs and butter and press into the base of a lightly greased 20cm springform pan; chill.

2. 2

   Beat Philly* and sugar using an electric mixer until smooth.

3. 3

   Add lemon juice and gelatine mixture and beat until combined.

4. 4

   Fold through the cream and 1 can of passionfruit pulp.

5. 5

   Pour mixture into prepared base and chill 3 hours or until set.

6. 6

   Serve cheesecake topped with kiwi fruit and drizzled with remaining passionfruit pulp.

* Per serving · 4 servings · Values may vary.

No additional tips available.