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  • light olive oil spray
  • 250 g packet plain sweet biscuits
  • 125 g unsalted butter, melted
  • 60 ml (¼ cup) boiling water
  • 3 teaspoon gelatine powder
  • 2 x 250 g packets light cream cheese, at room temperature
  • 100 g (½ cup) caster sugar
  • 300 ml can light thickened cream
  • 1 tablespoon fresh lemon juice
  • 300 g fresh or frozen raspberries
  • 2 passion fruit, halved
  • 55 g (¼ cup) caster sugar, extra
  • 1 tablespoon cornflour
  • 60 ml (¼ cup) water

Release the base from a 20 cm (base measurement) spring form pan. Invert. Spray with oil. Line the base and side with non-stick baking paper, allowing the edge to overhang.
Process biscuits in a food processor until finely crushed. Add butter and process to combine. Transfer to prepared pan. Use the back of a spoon to spread and press biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and use a fork to stir until the gelatine dissolves. Set aside for 10 minutes to cool.
Meanwhile, use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until well combined.
Add the gelatine mixture, lemon juice and half the raspberries to the cream cheese mixture. Fold to combine. Pour into the prepared pan and smooth the surface. Cover and place in the fridge for 4 hours or overnight to chill.

Process the remaining raspberries in a food processor until smooth. Press through a fine sieve into a small saucepan. Stir in the passion fruit pulp and extra sugar. Combine the cornflour and water in a small bowl. Add to the pan. Stir over medium heat for 2-3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Spread evenly over the top of the cheesecake. Place in the fridge for 1-2 hours or until set.

Made by Lara du Plooy
Photo: Lara du Plooy

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