No Bake Passion Fruit Cheesecake

Recently i bought myself a big bag of passion fruit. I love the sweet smell of passion fruit and their gorgeous deep dark purple skin. Always look for a dark purple and wrinkle skin when you are buying passion fruit which indicates the fruit is fully ripen and ready to use. Creamy and luscious cream cheese drizzled with a little sweet and tart passion fruit glaze is what i call as extremely addictive dessert on any dinner table. The melt in mouth cheese filling with crunchy biscuit base goes on really well. The only problem while making this sinful cake is the waiting time for it to set in my fridge. I should admit i'm not a patient person especially when it comes to dessert.



Ingredients

For The Base

10-12 digestive biscuits
1/4 cup butter

For The Cheese Filling

800g cream cheesecake
150ml double cream
1 cup confectioners sugar
4 tbsp gelatine powder
1 tsp vanilla extract
1 tsp grated lemon zest

For The Passion Fruit Glaze

3-4 passion fruit
2 tbsp confectioners sugar


Methods

For The Base

Crush the digestive biscuits in a food processor. Melt the butter in a pan. Pour the melted butter over the crushed biscuits and stir to combine. Press the mixture evenly into a 9' inch spring foam cake tin. Keep aside.

For The Passion Fruit Glaze

Halve the passion fruit, removed the pulp and discard the outer skin.

Combine sugar and passion fruit pulp into a bowl and stir till sugar dissolve

For The Cheese Filling

In a heavy bottom pan boil the double cream, add the gelatine powder and lemon zest. Stir till the gelatine dissolved. Keep aside.

Using an electric mixer beat the cream cheese and confectioners sugar for 3-4 minutes till light and fluffy.

Fold the cream mixture into the cheese mixture. Pour onto the biscuit base. Refrigerate the cheesecake for 5-6 hour or overnight to set.

Once set, drizzle the prepared passion fruit glaze on top the cheesecake

Cut and serve.