This cheesecake is creamy, yet light and has a lovely flavour. What I also love about it, is that it freezes well. I put it sliced in my Tupperware in the freezer in summer, and take it out 10 minutes before serving, and it is like eating cheesecake ice cream. Or you can thaw it completely and it tastes like you just made it.
250g (2 cups) plain sweet biscuit crumbs
1/4 cup shredded coconut
125g unsalted butter, melted
250g packet Philadelphia Cream Cheese, softened
125g unsalted butter, softened
3/4 cup caster sugar
2 teaspoons vanilla essence
3 teaspoons gelatine
2 tablespoons water
3/4 cup thickened cream, whipped
2 tablespoons cornflour
2/3 cup water
2 tablespoons caster sugar
1 x 170g tin passionfruit pulp in syrup
Line a 20 x 30cm lamington pan with aluminium foil, extend foil over two opposite sides.
For the base: Put the biscuits, coconut and melted butter in a mixing bowl. Mix well to combine. Press the biscuit mix firmly and evenly into the base of the prepared pan. Refrigerate until filling is being made.
Using the same beaters, no need to wash them, put the cream cheese, butter, sugar and vanilla essence in a medium bowl of an electric mixer. Beat until light and fluffy.Sprinkle gelatine over water in a cup, stand the cup in a small pan of simmering water, stir until dissolved, cool slightly. Stir the gelatine into the cheese mixture, fold in the whipped cream. Spread the filling over the biscuit base evenly. Refrigerate while you make the topping.
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