As seen in Adelady magazine, issue 4
Time :: 15 mins + set overnight
Serves :: 8
Recipe :: Laura Bakhtiarian
It’s summer in a cheesecake drizzled with passionfruit that will transport your tastebuds to Tropicana!
Photo :: Naomi Giatas
Ingredients
250g sweet biscuits, finely crushed
80g butter, melted
500g cream cheese, softened
395g NESTLÉ Sweetened Condensed Milk
3 tsp gelatine, dissolved in ¼ cup boiling water
1 lime, zested
2 tsp vanilla paste
⅓ cup lime juice
¼ cup passionfruit pulp
¼ cup toasted coconut, for garnish
Method
• Process sweet biscuits until finely crushed, then add butter and mix well.
• Press the biscuit mixture into the base of a greased and lined 20cm springform tin. Refrigerate for 15 minutes or until firm.
• Beat the cream cheese until smooth and creamy, then add the condensed milk and gelatine mixture and beat until smooth.
• Add vanilla paste, lime juice and zest and beat until combined.
• Pour into the prepared tin and refrigerate overnight.
• Once set, drizzle passionfruit pulp on top of cheesecake and serve.
Photo :: Naomi Giatas
We used: NESTLÉ Sweetened Condensed Milk
A pantry staple, NESTLÉ’s condensed milk is the base for many baking memories. Sticky, sweet and the perfect addition to your desserts, it never fails to put a smile on our dial. Pick up your condensed milk at Romeo’s. For more recipe inspiration visit recipes.com.au.
