100 g Maria biscuits
50 g unsalted butter
Tbsp. of water
750 g low-fat cream cheese
Juice from half a lemon
Zest from a whole lemon
50 g powdered sugar
1 pouch vanilla sugar
10 leaves of gelatine (2 packets)
4 passion fruits
This cheesecake with passion fruit jelly is wonderfully refreshing and sweet at the same time. This cheesecake also looks fabulous and is a definite must-have for festive occasions!
Place a piece of greaseproof paper in a 24-cm cake tin.
Crumble the biscuits into a very fine powder. Melt the butter in a saucepan. Remove from the heat and stir the biscuit crumble into the butter with a tbsp. of water until mixed completely.
Place the biscuit mixture in the cake tin, spreading evenly and then packing it down with a spoon. Place the tin in the refrigerator.
In a bowl, blend the cream cheese with the lemon zest and juice. As soon as this has been completely mixed, stir in the powdered sugar and the packet of vanilla sugar.
Soak the gelatine leaves in a large bowl of cold water for 5 minutes. Then wring them out. Heat the gelatine leaves in 5 tbsp. of water, but do not boil, stirring constantly until the gelatine has completely dissolved. This won’t take long! Remove from the heat.
Let the gelatine cool slightly but don’t let it congeal. Mix half of the gelatine into the cream cheese mixture. Remove the biscuit crumble base from the refrigerator and pour the cream cheese mixture on top. Smooth the top using a spatula.
Mix the remaining gelatine into the passion fruit pulp and spread this evenly over the top of the cheesecake.
Place in the refrigerator for at least 3 to 4 hours.