The original recipe for this passionfruit cheesecake slice used Lattice biscuits. They have since been discontinued so we’ve used another plain tea biscuit instead. Our updated easy cheesecake slice is a cinch to make, just set in the fridge overnight for a delicious, zesty dessert the next day.
Ingredients
Method
Preheat the oven to 170C (150C fan forced). Place biscuits in a single layer on oven trays. Bake for 15 minutes or until golden brown. Cool.
Grease and line the base and sides of a 20cm x 30cm lamington pan, allowing a 5cm overhang.
Arrange biscuits in a single layer in the pan to cover the base. Trim the biscuits to fit if necessary.
Sprinkle the gelatine over the water in a small heatproof jug; stand jug in a small saucepan of simmering water. Stir until gelatine dissolves. Cool for 5 minutes.
Beat the cream cheese and rind in a large bowl of an electric mixer until very smooth. Add the condensed milk and juice; beat on high speed for 5 minutes, scraping down the sides occasionally. Beat in gelatine mixture and passionfruit pulp.
Spread the mixture into pan. Top with remaining biscuits. Refrigerate overnight.
To decorate, combine the sifted icing sugar and enough extra passionfruit pulp in a medium bowl until the desired consistency. Transfer cheesecake to a serving platter or board; drizzle over the passionfruit icing.
Baking the biscuits is an optional step and not necessary. We were after a crispy biscuit base and top. Uniced slice suitable to freeze.
Test Kitchen tip
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