Follow these steps for perfect results
sweet biscuit crumbs
butter
melted
lemon juice
low joule passionfruit jelly
boiling water
PHILADELPHIA Cream Cheese
softened
passionfruit
seasonal fruit
for garnish
Combine sweet biscuit crumbs, melted butter, and lemon juice.
Press the mixture into the base of an 18cm springform pan.
Chill the base in the refrigerator.
Combine passionfruit jelly and boiling water in a bowl.
Stir until the jelly has completely dissolved.
Allow the jelly mixture to cool to room temperature, ensuring it doesn't set.
Beat cream cheese until it is soft and smooth.
Add the cooled jelly mixture and fresh passionfruit to the cream cheese.
Pour the passionfruit cream cheese filling over the chilled biscuit base.
Refrigerate the cheesecake until it is fully set.
Decorate the top of the cheesecake with seasonal fruit before serving.
Expert advice for the best results
Ensure the cream cheese is fully softened for a lump-free filling.
Use a water bath while refrigerating to prevent cracking.
Chill the cheesecake for at least 4 hours, or preferably overnight, for best results.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Garnish with fresh fruit and a dusting of powdered sugar.
Serve chilled.
Accompany with a scoop of vanilla ice cream.
Sweet and bubbly.
Discover the story behind this recipe
Passionfruit is a popular flavor in Australian desserts.
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