Recipe: Lemon & Passionfruit No-Bake Cheesecake

Ingredients:

• 1 cup ANZAC biscuits, crumbed + 1/2 cup crushed nuts (pistachio, almond, walnut)*
• 80g butter, melted
• 500g PHILADELPHIA Lemon Block Cream Cheese, softened^
• 3/4 cup caster sugar
• 3 tsp gelatine dissolved in 1/4 cup boiling water
• 1 cup thickened cream, softly whipped
• Pulps from 4 large passionfruits
• 3 tsp gelatine & 2 tsp caster sugar dissolved in 1/4 cup boiling water 

*Replace with more biscuit crumb for nut allergy

^ or 500g Original Flavour + 3 tbsp lemon juice

Method:

1. Place biscuits in a closed freezer bag, cover with a tea towel and use a rolling pin to roll over the biscuits until they are crumbed.
2. Repeat for the nuts and then combined the two with the melted butter.
3. Press into a 15-20cm cake tin and refrigerate.
4. Using an electric beater, cream the cream cheese and sugar until smooth.
5. Stir in the gelatine and fold in the softly whipped cream.
6. Pour the mixture into the chilled base.
7. Combine the sugar gelatine mixture and the passionfruit pulp.
8. Pour over the cheesecake mixture.
9. Refrigerate for 3 hours or until set.
   

   

   p.s. I halved the ingredients for the cream cheese filling so that's
    why mine looks flatter. 

Adapted from: http://www.philly.com.au/recipe/creamy-lemon-cheesecake/