This delicious, tangy cheesecake is a simple, no-bake recipe which takes just half an hour to make. No baking needed just a quick whizz of all the ingredients and then a rest in the fridge.
- 9 passionfruits
- 150g melted butter
- 1 packet/200g gingernut or digestive biscuits
- 500g marscarpone or Philadelphia cheese
- 1 tin/397g condensed milk
- Juice & rind of 1 lemon
- First crush the biscuits so they’re almost powder but still have a bit of crunch left to them. You can do this using a blender or by putting the biscuits into a sandwich bag and hitting them with a rolling pin.
- Transfer them to a bowl, add the melted butter to the biscuits and mix thoroughly with a spoon. There should be just enough butter to hold the biscuit together.
- Press the biscuit base into a dish (approximately 30cm x 20cm or something of similar-size). Then leave to rest in the fridge for 10-15 minutes.
- Then mix the marscarpone cheese along with the lemon rind, juice and condensed milk in a large bowl.
- Cut the passionfruits in half and scoop out the pulp, avoiding the pink skin on the inside. If you dislike the texture, you can sieve the pips out, but I left them in.
- Add the passionfruit to the mascarpone mixture and fold in gently.
- By now the biscuit base can be taken out of the fridge if it has cooled for at least 10 minutes.
- Spoon the marscarpone mixture onto the biscuit base and smooth out using a spatula or knife.
- Finally, leave to set in the fridge for 30 minutes (at least) or until needed.
- This lasts fairly well so can be made the night before and stored in the fridge or made a couple of days before.