Passionfruit Cheesecake Slice

5 from 2 votes

A smooth, sweet and zesty passionfruit cheesecake.

Prep Time15

Setting time4

Total Time4 15

Course: Dessert

Cuisine: Australian

Servings: squares

Calories: 316kcal

Grease a slice tin (approx 27 x 17 cm) and line with baking paper, leaving excess on the sides to lift out slice once cooked.
Crush biscuits to crumbs using a chopper, food processor or rolling pin.
Combine biscuit crumbs, coconut and melted butter.
Press into the tin using your hands and the back of a dessert spoon.
Place into refrigerator.

Beat cream cheese and cottage cheese until smooth.
Dissolve gelatine in the ¼ cup of water, Place the bowl into a hot water bath if necessary to ensure all of the gelatine dissolves.
Add gelatine mixture, condensed milk, lemon juice, lemon rind and vinegar and beat again until mixture is smooth and creamy.
Whip thickened cream until soft peaks form and then fold through mixture.
Add pulp from passionfruit and gently fold through mixture.
Pour mixture onto crumb base and smooth out evenly using a spatula.

Carefully spread passionfruit pulp over top of smoother out filling mixture.
Place into fridge and allow to set for at least 4 hours.
Ease the slice, whole, from the tin and then cut into slices using a sharp knife.

Storing: Your cheesecake should last up to 3 days in the fridge.

Freezing: It can also be frozen. Wrap well in plastic food wrap and place in an airtight container before freezing for up to 3 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.