Impressipe

A DELIGHTFUL NO-BAKE DESSERT, PERFECT FOR SHARING WITH FRIENDS

Passionfruit Marshmallow Cheesecake SERVES 10 PREP 25 MINS

½ x 250g packet

Nice biscuits

¼ cup desiccated coconut 75g unsalted butter, melted White chocolate roses and curls (see Kitchen Hacks page 48), to decorate

FILLING

140g white marshmallows ¹⁄³ cup fresh passionfruit pulp, plus extra to decorate 100g white cooking chocolate, melted

2 tsps powdered gelatine 250g block cream cheese, chopped, at room temperature

½ cup icing sugar mixture 300ml tub thickened cream, whipped 1 Invert base of a 22cm springform pan (base measures 21cm). Grease and line base and side with baking paper.

2 Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate while preparing filling.

3 To make filling, place marshmallows and passionfruit in a large heatproof bowl. Microwave on High (100%) for about 1 minute, until marshmallows are just melted. Whisk until smooth. Cool 10 minutes.

4 Meanwhile, place chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until chocolate is smooth. Remove. Cool 10 minutes.

5 Sprinkle gelatine over 2 tblsps cold water in a small heatproof jug. Sit jug in a same pan of simmering water. Stir until gelatine is dissolved.

Remove. Cool for 5 minutes.

6 Process cream cheese and sugar in a food processor until smooth. Add marshmallow mixture, melted chocolate and gelatine. Process until combined, stopping to scrape down the side of processor bowl as necessary. Transfer to a large bowl. Gently whisk in whipped cream until combined. Pour over biscuit base. Cover. Refrigerate overnight.

7 Remove side of pan. Transfer cheesecake to a serving plate. Decorate with passionfruit pulp, white chocolate roses and curls.