Light Passionfruit Cheesecake

Name: Light Passionfruit Cheesecake
Ingredients: 200 g diet butternut cookies; 1 egg white; 40 g reduced fat margarine, melted; 1 tablespoon gelatin; 1/4 cup water; 250 g light cream cheese; 1/2 cup caster sugar; 300 ml light thickened cream; 1 tablespoon lemon juice; 1/2 cup fresh passion fruit pulp (about 4 passionfruit) or 1/2 cup canned passion fruit pulp; 2 egg whites, extra; extra passion fruit, to serve (optional)

12 ingredients

6 steps

Ingredients

200 g diet butternut cookies
1 egg white
40 g reduced fat margarine, melted
1 tablespoon gelatin
1/4 cup water
250 g light cream cheese
1/2 cup caster sugar
300 ml light thickened cream
1 tablespoon lemon juice
1/2 cup fresh passion fruit pulp (about 4 passionfruit) or 1/2 cup canned passion fruit pulp
2 egg whites, extra
extra passion fruit, to serve (optional)

Directions

1

Preheat oven to moderate(180°C/160°C fan-forced).
2

Blend or process the biscuits until mixture resembles breadcrumbs. Transfer biscuits to a bowl; stir in eggwhite and spread. Press mixture evenly over the base of a 22cm springform tin (actual inside top measurement 21cm) with wet hands. Bake in a moderate oven for about 10 minutes or until browned lightly.
3

Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool for 5 minutes.
4

Beat cream cheese and half of the sugar in a medium bowl with an electric mixer until smooth; add cream and beat until mixture thickens. Stir in lemon juice, passionfruit and gelatine mixture.
5

Beat extra eggwhites in a clean small bowl with an electric mixer until soft peaks form; gradually add the remaining sugar, beating until dissolved between additions. Fold into passionfruit mixture. Pour mixture over biscuit base; smooth top. Cover cheesecake; refrigerate 6 hours or until firm.
6

Serve cheesecake drizzled with extra passionfruit pulp, if desired.