Passion Fruit Cheesecake

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