Pas­sion Fruit Cheese­cake

Woman's Weekly (UK) - - Cookery -

Trop­i­cal flavours and a no-bake recipe are the stars of this dream­ily creamy, sim­ple-to-make cheese­cake.

serves 8 60g (2oz) un­salted but­ter, melted 200g (7oz) di­ges­tives, crushed in a food pro­ces­sor 4 gela­tine leaves, soaked for 5 mins in a small bowl of wa­ter

300g (10oz) crème fraîche 500g (1lb) cream cheese 125g (4oz) caster su­gar Zest and juice of 1 le­mon 1tsp vanilla ex­tract

Pulp of 6 pas­sion fruit, plus 2 ex­tra to dec­o­rate

1Mix the but­ter with the

bis­cuits and spread out on the base of a 20cm (8in) non-stick spring-form tin, to make an even layer, press­ing to set. Put in the fridge to chill for 30 mins.

2Drain the gela­tine and put

in a small pan. Cover with 2tbsp boil­ing wa­ter, then mix to dis­solve. Add the crème fraîche, heat gen­tly and mix un­til smooth and com­bined.

3Beat to­gether the cream cheese, su­gar, le­mon zest and juice, vanilla and pas­sion fruit pulp. Beat in the crème fraîche mix­ture, pour over the bis­cuit base and leave in the fridge overnight. When ready to serve, spoon over the re­main­ing pas­sion fruit pulp. Per serv­ing: 527 cals, 39g fat (24g sat fat), 37g carbs

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