Lime and pas­sion­fruit cheese­cake sand­wiches

Australian Women’s Weekly NZ - - CONTENTS -

MAKES 12 PREP AND COOK TIME 25 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

2 x 200g pack­ets Lat­tice (plain) bis­cuits 2 tea­spoons gela­tine 2 ta­ble­spoons cold water 500g cream cheese, soft­ened 1 ta­ble­spoon finely grated lime rind 2 x 395g cans sweet­ened con­densed milk ⅓ cup (80ml) lime juice ⅓ cup (80ml) pas­sion­fruit pulp 2 cups (320g) ic­ing sugar, sifted 2 ta­ble­spoons pas­sion­fruit pulp, ap­prox­i­mately, ex­tra

1 Grease and line the base and sides of a 20cm x 30cm lam­ing­ton pan, al­low­ing a 5cm over­hang. 2 Place 12 bis­cuits in a sin­gle layer in pan to cover the base. Trim the bis­cuits to fit if nec­es­sary. 3 Sprin­kle the gela­tine over the water in a small heat­proof jug; stand jug in a small saucepan of sim­mer­ing water. Stir un­til gela­tine dis­solves. Cool for 5 min­utes. 4 Beat the cream cheese and rind in a medium bowl of an elec­tric mixer un­til very smooth. Add con­densed milk and juice; beat on high speed for 6 min­utes. Stir in gela­tine mix­ture and pas­sion­fruit pulp. 5 Spread the mix­ture into pan. Top with 12 more bis­cuits. Re­frig­er­ate overnight. 6 To dec­o­rate, com­bine the sifted ic­ing sugar and enough ex­tra pas­sion­fruit pulp in a medium bowl un­til the de­sired con­sis­tency. Trans­fer cheese­cake to a serv­ing plat­ter or board; driz­zle over the pas­sion­fruit ic­ing. Not suit­able to freeze or mi­crowave.

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