Passionfruit cheesecake slice
MAKES 16 PREP AND COOK TIME 40 MINUTES (+ COOLING AND REFRIGERATION TIME) 250g plain digestive biscuits, crushed 125g butter, melted 2 teaspoons powdered gelatine 2 tablespoons water 500g cream cheese, softened 395g can sweetened condensed milk ½ cup (120g) sour cream 2 teaspoons finely grated lemon rind ⅓ cup (80ml) lemon juice, strained TOPPING 1½ tablespoons custard powder 1 cup (250ml) water ⅓ cup (75g) caster sugar ⅓ cup passionfruit pulp 1 teaspoon powdered gelatine 1 tablespoon water, extra 1 Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm rectangular slice pan. Line base and sides with 2 layers of baking paper, extending paper 5cm over long sides. 2 Combine biscuit crumbs and butter in a bowl. Press evenly over base of pan. Bake for about 15 minutes or until golden; cool. 3 Sprinkle gelatine over the water in a small bowl. Microwave on HIGH (100%) for 20 seconds; stir to dissolve gelatine. Cool 5 minutes. 4 Beat cream cheese in a bowl with an electric mixer until smooth. Gradually beat in condensed milk, sour cream, rind, juice and gelatine mixture. Pour over biscuit base; smooth surface. Refrigerate for 1 hour or until firm. 5 TOPPING Stir custard powder and 2 tablespoons of the water in a small saucepan until smooth. Stir in remaining water, sugar and passionfruit. Stir over medium heat until mixture boils and thickens. Sprinkle gelatine over extra water in a small bowl to soften; stir into hot passionfruit mixture; cool 15 minutes. 6 Pour Topping over filling; refrigerate for 2 hours or until firm. 7 Lift slice from pan; cut into pieces. Not suitable to freeze. Suitable to microwave.