Passionfruit Cheesecake Recipe

– From the Millennium Institute of Sport and Health
Serves 10

125g vanilla wine biscuits, crushed
75g margarine, melted
2 tbsp gelatine
1/4 cup hot water
375g light cream cheese
1/2 cup sugar
375mL can CARNATION Light & Creamy Evaporated Milk
1 tsp vanilla essence
1/4 cup orange juice
passionfruit pulp to serve

Combine biscuit crumbs and margarine, mix well. Press into base of 22cm round springform tin, refrigerate until firm.

Dissolve gelatine in hot water, cool.

Beat cream cheese and sugar until smooth. Beat in evaporated milk and vanilla essence.

Stir orange juice into gelatine mixture, beat into cheesecake mixture. Pour mixture over crumb crust, refrigerate until set.

Drizzle over passionfruit pulp before serving.

Food Tip:
This cheesecake is delicious served with any seasonal fresh fruit or berries.