Passionfruit Berry Cheesecake
SERVES 16 PREP TIME 40 min 175g plain sweet biscuits, crushed 80g butter, melted 3 teaspoons powdered gelatine ¼ cup (60ml) water 500g cream cheese, softened 395g can NESTLÉ HIGHLANDER Sweetened Condensed Milk ½ cup thickened cream 2 tablespoons lemon juice / ¹³ cup passionfruit pulp (see Tips) 125g fresh raspberries Strawberries, fresh raspberries and passionfruit, extra, to serve
1 Grease a 20cm springform pan; line base and side with baking paper. Combine biscuits and butter in a medium bowl; mix well. Press over base of pan; refrigerate until firm. 2 Sprinkle gelatine over the water in small bowl. Microwave on HIGH 20 seconds; stir until dissolved. Cool 5 minutes. 3 Meanwhile, beat cream cheese in a bowl until smooth. Beat in NESTLÉ HIGHLANDER Sweetened Condensed Milk, cream, juice and gelatine mixture. Fold in passionfruit, then raspberries. Pour into pan. Cover & refrigerate for 4 hours or overnight. 5 Remove cheesecake from pan; remove paper. Smooth edge with hot knife. Decorate with berries and extra passionfruit.