Lime and pawpaw cheesecake

ingredients

• • 175 gram (¾ packet) digestive biscuits
  • 1/2 cup toasted almonds
  • 100 gram butter, melted

• Filling

  • 1/2 cup water
  • 4 teaspoon gelatin
  • 500 gram light cream cheese
  • 1/2 cup caster sugar
  • 1/2 cup lime juice
  • 1 teaspoon finely grated lime zest
  • 3/4 cup cream

• Topping

  • 1/2 pawpaw, cut into thin wedges
  • pulp of two passionfruit

method

• • 1

    Place the digestive biscuits and almonds in a food processor and process until crumbs form. Place the crumbs in a bowl, add the melted butter and mix well.

  • 2

    Press the mixture into the base of a 22-23cm springform cake tin. Place in the fridge and chill while preparing the filling.

  • 3

    Place the water in a small bowl and sprinkle over the gelatin. Place the bowl over a saucepan of boiling water and stir until the gelatin has dissolved. Allow to cool slightly.

  • 4

    Beat the cream cheese and caster sugar until smooth, then beat in the lime juice, lime zest and cream. Stir in the gelatin mixture.

  • 5

    Spoon the mixture over the base. Cover and refrigerate for 3-4 hours, or until set.

  • 6

    Arrange the sliced pawpaw and passionfruit on top of the filling. Serve immediately, as enzymes in the pawpaw will break down the gelatin.