Passionfruit Shortbread Cheesecake Slice

Serves 18, Prep 25 mins

cup passionfruit pulp

2 x 190g packets pure butter

shortbread biscuits

½ cup (45g) flaked coconut,

toasted

150g unsalted butter, melted 85g packet mango-flavoured

jelly crystals

FILLING

3 tsps powdered gelatine

2 x 250g blocks cream cheese,

chopped, at room temperature 395g can condensed milk

1 Grease and line a 20cm x 30cm lamington pan with baking paper, extending paper 3cm above long edges of pan. 2 Strain passionfruit through a sieve. Reserve juice for filling and seeds for jelly.

3 Process biscuits and coconut in a food processor until crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate while making filling. 4 To make filling, sprinkle gelatine over ¼ cup water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until dissolved. Remove and cool slightly.

5 Beat cream cheese in large bowl of an electric mixer until smooth. Beat in condensed milk, reserved passionfruit juice, then gelatine mixture. Pour over biscuit base. Smooth over top. Refrigerate for 30 minutes, or until firm.

6 Stir jelly crystals into

1 cup boiling water in a heatproof jug until crystals are dissolved. Stir in reserved passionfruit seeds. Cool to room temperature. Gently pour jelly mixture over filling, over the back of a dessert spoon. Refrigerate overnight, or until set.

7 Use baking paper to lift slice from pan. Cut into pieces.