Serve whole or cut out and serve individually at an afternoon tea. This recipe uses the KitchenAid K400 Blender
Base
Ingredients
200g plain shortbread style biscuits
100g unsalted butter, melted and cooled
2 teaspoons finely grated lemon rind
Method
For best results use a KitchenAid® K400 Blender
Grease and line the sides and base of a 23cm springform pan
Place the biscuits, butter and lemon into blender jug and blend for 5 seconds until biscuits are finely chopped
Remove crumbs and press into the pan, chill while preparing filling
Cheesecake Filling
Ingredients
4 teaspoons gelatine
50ml boiling water
375g cream cheese, chopped into pieces and softened to room temperature
250ml thickened cream
1/2 cup (100g) castor sugar
1 tbsp lemon juice
2 teaspoons vanilla extract
Pulp 3 passionfruit
Whipped cream and extra passionfruit to serve
Method
Wash and dry the blender jug.
Sprinkle the gelatine into the boiling water and whisk well with a fork until gelatine is dissolved. Set aside to cool a little.
Place the room temperature cream cheese, cream, sugar, lemon juice, vanilla and gelatine mixture into the jug. Cover and blend on medium speed for 15 seconds or until well combined.
Pour into the chilled pan. Swirl through the passionfruit and chill 4-6 hours or until firm. Cut into slices or grease a scone cutter and cut into individual rounds to serve.
Dollop with a little whipped cream and top with extra passionfruit if desired.
Tips & Hints
To cut into small rounds lightly oil a scone cutter. Press firmly into cheesecake until it hits the bottom and lift out carefully with a spatula or lifter. Remove cheesecake gently from cutter and place on serving plate. Repeat with remaining cheesecake, cutting each circle as closely as possible to the next. Refrigerate until serving.
