Lime and passionfruit cheesecake sandwiches
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.