Passionfruit Cheesecake Slice
A smooth, sweet and zesty passionfruit cheesecake.
Prep Time15 minutes mins
Setting time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Course: Dessert
Cuisine: Australian
Keyword: passionfruit cheesecake slice
Servings: 15 squares
Calories: 316kcal
Base
- 150 grams Marie or other plain, sweet biscuits
- ⅓ cup desiccated coconut
- 90 grams butter, melted
Cheesecake Filling
- 250 grams cream cheese
- 200 grams cottage cheese
- 395 grams condensed milk
- 2 teaspoons gelatine powder
- ¼ cup water
- ¼ cup lemon juice
- 1 teaspoon grated lemon rind
- 2 teaspoons white vinegar
- ¾ cup thickened cream ( or heavy cream/whipping cream)
- 2 passionfruit
Base
Grease a slice tin (28 x 18cm approx).
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.
Filling
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.
Topping
Carefully spread passionfruit pulp over top of smoother out filling mixture.
Place into fridge and allow to set for at least 4 hours.
Cut into slices in the tin before removing from the tin using a spatula.
Calories: 316kcal | Carbohydrates: 30g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 242mg | Potassium: 255mg | Fiber: 3g | Sugar: 21g | Vitamin A: 913IU | Vitamin C: 9mg | Calcium: 120mg | Iron: 1mg