SU­GAR-FREE PAS­SION­FRUIT CHEESE­CAKE

SERVES 12 PREP 40 MINS + CHILL­ING

Woman’s Day (Australia) - - Everyday Food -

✦ 10 pit­ted med­jool dates ✦ 2 cups wal­nuts, tightly packed ✦ rasp­ber­ries, straw­ber­ries or sliced mango, to decorate

FILL­ING

✦ 500g cream cheese, soft­ened

✦ 1 cup thick­ened cream

✦ ½ cup fresh ri­cotta

✦ ½ cup Natvia

✦ ¹⁄ cup pow­dered 3 gela­tine

✦ ½ cup boil­ing water

✦ 3 pas­sion­fruit, pulped

PAS­SION­FRUIT JELLY

✦ 1 tsp pow­dered gela­tine

✦ ¼ cup boil­ing water

✦ ¾ cup pas­sion­fruit pulp

1 Grease and line a 22cm spring­form cake pan with bak­ing pa­per.

2 Place dates in a heat­proof bowl. Cover with boil­ing water. Stand 5 mins. Drain. Process dates and wal­nuts un­til well com­bined. Press date mix­ture over base of pre­pared pan. Chill un­til re­quired.

3 FILL­ING Process cream cheese, cream, ri­cotta and Natvia un­til com­bined. Sprin­kle gela­tine pow­der over water in a heat­proof jug. Whisk un­til dis­solved. Add gela­tine mix­ture and pas­sion­fruit pulp to cream cheese mix­ture. Process un­til com­bined.

4 Spoon cream cheese mix­ture over pre­pared chilled base. Smooth sur­face. Re­frig­er­ate 3 hours un­til set.

5 PAS­SION­FRUIT JELLY

Sprin­kle gela­tine pow­der over water in a heat­proof jug. Whisk un­til dis­solved. Add pas­sion­fruit pulp. Mix well

6 Care­fully pour pas­sion­fruit jelly over the top of the cheese­cake. Re­frig­er­ate 1 hour un­til set. Serve cheese­cake topped with rasp­ber­ries, straw­ber­ries or sliced mango.

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