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1
Use a round spring open type tin.
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2
BASE:
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Separate eggs - beat egg whites till half stiff add sugar and beat until stiff peaks & glossy.
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4
Add almond meal, vanilla essence and egg yolks and fold mixture into egg whites until its blended - don't beat.
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5
Be sure to butter the tin or spray lightly with oil to avoid sticking. I also place baking paper on the bottom. Pour mixture in tin for baking. And cook for around 20 mins or insert a skewer to check and ensure it is cooked through. Once cooked remove and allow to cool for 30 minutes.
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6
FILLING:
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Whip the cream until stiff and place in fridge.
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8
Mix the lemon and gelatine together, add the hot water until dissolved.
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9
Place 1/2 tin or pulp of passion-fruit into a saucepan or small pot on stove medium heat until it starts to just boil then quickly add half of this to the gelatine mixture to loosen and then pour the gelatine mixture back into the pot and allow to come to a slight boil for 5 seconds and remove from heat. With a strainer pour the mixture into a cup & allow to cool. Be sure to discard the seeds from this mixture as we only want the juice.
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10
Beat together the philly cream cheese & sugar until smooth add remainder of passion-fruit pulp and add the cream. Whilst beating slowly pour the gelatine mixture until all is blended well.
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11
Your filling is now ready to pour onto your base (base must be cooled) I keep it in the cake tin and place it in fridge covered with a plastic bag.
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12
Any left over filling eat it and enjoy until the cheesecake is set the next day.
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13
Day after - Get a thin knife or butter spreader/spatula and run it along the wall to separate the cheesecake from the tin cut yourself a massive piece and enjoy!
