Lemon, Coconut and Passionfruit Cheesecake


Creamy, decadent and easy to make. This is not the traditional baked cheesecake, this is fresh, quick, simple and - best of all - irresistibly scrumptious! The tropical flavours of lemon, passionfruit and coconut combined with heady vanilla makes for a wonderful summer dessert. Make double the amount of double cream and coconut cream whipped together to serve with the cake on the side. I can guarantee there won’t ever be enough.

Ingredients 


250 grams crumbled gingernut biscuits (1 packet)
120 gram soft butter
600 grm cream cheese
60 grm icing sugar
2 tsp vanilla extract with seeds
1 tsp lemon juice
250 mls double cream
250 mls of coconut cream
3 Passionfruit 

Let’s get Cooking 


Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump. You may need to work it with your fingers to make sure the butter is evenly distributed.
Press this mixture into a deep sided 28cm springform tin; press a little up the sides to form a slight ridge. (Yes I have this tin onboard if you don’t line whatever tin you have with cling wrap overlapping the edges, so you can remove the cake when set)
Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
Lightly whip the double cream and coconut cream until stiff, and then fold it into the cream cheese mixture.
Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
When you are ready to serve the cheesecake, unmould it and spread the fresh Passionfruit pulp over the top.




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