Ingredients
Filling
Method
1.Process biscuits until fine. Add butter and ginger, process until combined. Press mixture over the base of a 22cm springform pan. Refrigerate 30 minutes.
2.Strain the syrup from the canned passionfruit into a small heatproof jug. Discard the seeds. Add the rind and then sprinkle over the gelatine. Stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes. Stir in palm sugar. Beat cream cheese in a medium bowl with an electric mixer until smooth then beat in gelatine mixture. Fold in whipped cream.
3.Pour Filling into springform pan. Cover and refrigerate overnight.
4.Serve cheesecake topped with sliced mango and fresh passionfruit pulp.
Not suitable to freeze. Suitable to microwave. Test Kitchen tip: Digestive biscuits are imported and available from most supermarkets. If unavailable, use Granita or Butternut Snap biscuits instead.
Note
