Passionfruit and Raspberry Cheesecake
A Nestlé no-bake cheesecake topped with fresh raspberries and passionfruit.
Ingredients
| 175 g | plain sweet biscuits, crushed | |
| 80 g | butter, melted | |
| 3 tsp | 15 ml | powdered gelatine |
| 60 mL | water | |
| 500 g | cream cheese, softened | |
| 395 g | NESTLÉ Sweetened Condensed Milk | |
| 0.5 cup | 120 ml | thickened cream |
| 2 tbsp | 30 ml | lemon juice |
| 0.33 cup | 79 ml | passionfruit pulp (see Tips) |
| 125 g | fresh raspberries | |
| — | Strawberries, fresh raspberries and passionfruit, extra, to serve |
Instructions
- 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.
- Sprinkle gelatine over the water in small bowl. Microwave on HIGH 20 seconds; stir until dissolved. Cool 5 minutes.
- Meanwhile, beat cream cheese in a bowl until smooth. Beat in NESTLÉ Sweetened Condensed Milk, cream, juice and gelatine mixture. Fold in passionfruit, then raspberries. Pour into pan. Cover & refrigerate for 4 hours or overnight.
- Remove cheesecake from pan; remove paper. Smooth edge with hot knife. Decorate with berries and extra passionfruit.