PHOODIE’S PASSIONFRUIT CHEESECAKE SLICE 11

Well, this post has been a long time coming,

And I apologise for that.

Loyal fans know that I’ve been through a bit of a rough patch recently. You know, a collapse here, an ambulance ride there, an extended stay in hospital and, oh, just having my back cut open for a little dose of surgery on the spine!

BUT ALL IS WELL! I am recovering superly duperly! Onwards and upwards, there’s a blog to be attended to! :)

So here you go, PHOODIE’S PASSIONFRUIT CHEESECAKE SLICE recipe! Just for you!

Make it, eat it, share it, LOVE IT!

Phoodie :)

INGREDIENTS

315g Arnott’s NICE biscuits (or equivalent)

1/2 cup desiccated coconut

150g unsalted butter

2 and 1/2 tbs hot water

1 and 1/4 tbs gelatine (powder form)

12 passionfruit

625g cream cheese, softened

1 and 1/4 cups thickened cream

1 cup caster sugar

METHOD

1) Crush the NICE biscuits to smithereens, either with a rolling pin or in a food processor.

2) Add the melted butter, and coconut to the crushed biscuits and mix well.

3) Line a baking tray with non stick paper (My dish was 25cm x 38cm) Transfer biscuit mix into dish. Use fingertips to press mixture evenly so as to cover base of dish. Slam in fridge for at least 45 mins.

4) Cut the passionfruit in halves and then strain them over a bowl so as to separate the juice and the seeds.

5) Dissolve the gelatine in the hot water in a small bowl. Be careful not to over-mix it as it will form a skin that will then be difficult to incorporate later on.

6) In an electric mixer beat together on medium – high speed, the cheese, cream and sugar until well combined.

7) Whilst the mixer is still on high speed, add in 1/2 cup passionfruit juice, 1/4 cup passionfruit seeds, and the gelatine mixture. Combine well for another 5 – 10 minutes.

8) Transfer cheesecake mixture to baking tray by pouring it evenly over biscuit base. Use a spatula to smooth the top.

9) Scatter as many or as few of the remaining passionfruit seeds as you like over the top of the slice. Use a knife to create a marbled effect on top.

10) Refrigerate for at least 8 hours, preferably overnight. Keeps in an airtight container in the fridge for up to a week.