Passion Fruit Cheesecake

Passion Fruit Cheesecake

B

ase
Coarsely crush the digestive biscuits and then mix in all the ingredients. Press the mix into a cake tin and chill until set. (you can make the base and store in the fridge for future use if you want.
Filling
Soften the cream cheese and the pour the sour cream into it until it is smooth. Mix in the lemon zest, lemon juice, essence and the sugar and beat till fluffy and smooth. Mix gelatine in 3 tbsp of hot water till it is smooth and then add to the above mixture. Pour this mixture on the base and smoothen it out. Put in refrigerator for around 15 minutes whilst you prepare the topping.
Topping
Mix together the passion fruit pulp and the castor sugar. Separately heat 2 tbsp of water and mix in the gelatine till it is smooth. Add the gelatine to the fruit pulp and mix it in. Pour the topping over the cheesecake and refrigerate till set.
Note: A popular variation is to substitute ½ cup of mango pulp instead of passion fruit.

Note: I replaced passion fruit with mango pulp and it was as nice.

“

This creamy dessert, resplendent with flavours of passion fruit is very popular in our home and eaten with great delight, by my daughter. My dear friends Bhavani and Sameera shared this relatively healthier version of cheesecake with me and today I have modified it ever so slightly to suit my daughters highly developed palate.

”

Base
1 cup / 250 gms graham crackers or digestive biscuits
1 tsp lemon zest
1 tsp lemon juice
3 tbsp butter
Filling
1 cup/ 250 gm sour cream
1 cup/ 250 gm Philadelphia cream cheese
½ cup castor sugar (powdered sugar)
1 tsp lemon zest
1 ½ tbsp lemon juice
1 tsp orange essence
2 tsp gelatine
Topping
3 tbsp castor sugar (powdered sugar)
½ cup passion fruit pulp
1 tsp gelatine