PINEAPPLE & PASSIONFRUIT CHEESECAKE

SERVES 10 PREP 40 MINS

• ½ x 400g packet digestive biscuits

• ½ cup desiccated coconut

• 125g unsalted butter, melted

FILLING

• 2 x 85g packets pineapple-flavoured jelly crystals

• 250g block cream cheese, at room temperature, chopped

• 300ml tub thickened cream, whipped

• ⅓ cup fresh passionfruit pulp

1 Grease a 24cm springform pan (base measuring 22cm). Do not invert base. Line base with baking paper. 2 Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base of pan. Refrigerate.

3 To make filling, dissolve jelly crystals in 1 cup boiling water in a heatproof bowl. Stir in 1½ cups cold water. Reserve 1 cup of jelly in a jug. Set aside at room temperature. Refrigerate remaining jelly for about 2 hours, or until just set.

4 Process cream cheese and the just-set remaining jelly in same, clean food processor until smooth. Transfer to a large bowl. Fold in whipped cream and half the pulp until just combined. Spoon over biscuit base. Smooth over top. Refrigerate for 1 hour.

5 Gently pour reserved jelly over the top of the cheesecake. Drizzle with the remaining passionfruit pulp. Refrigerate for 4 hours, or overnight until set. 6 To serve, remove side of springform pan. Transfer to a serving plate and cut cheesecake into wedges.