I’ll admit I’m pretty proud of this one. It’s a bit more impressive looking than what I’ve made lately, and it tastes amazing! The cheese part of the cake is creamy and has a delicate lemon flavour dotted with bursts of raspberry while the top layer has a tart fruity bite to it.
Truthfully, I don’t have a lot of experience working with gelatine, powdered gelatine in this case, which I find can be a little tricky. I think it’s a bit difficult to get rid of the lumps before it’s cool enough to use. It might be cheating, but I like to add more powdered gelatine and then remove the lumps of gelatine once it’s cooled enough to use. I haven’t added any extra gelatine to the ingredients below but I think I added less than half a teaspoon.
olive oil cooking spray
250g Nice biscuits
125g unsalted butter, melted
500g light cream cheese, at room temperature
½ cup caster sugar
300ml light thickened cream
1 tablespoon lemon juice
300g frozen raspberries
3 teaspoons gelatine powder
¼ cup boiling water
2 passionfruit, halved
¼ cup caster sugar
1 tablespoon cornflour
¼ cup water
Release the base from a 20cm round springform pan. Lightly spray the base and sides of the pan with oil then line with baking paper.
Break up and process the biscuits in a food processor until finely crushed. Add the melted butter and process until combined. Transfer to the prepared pan. Use the back of a spoon to spread and press the biscuit mixture firmly over the base and most of the way up the side of the pan.
Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Use an electric mixer to beat the cream cheese and sugar in a medium bowl until smooth. Add the cream and beat until well combined.
Place the boiling water in a small heatproof bowl. Sprinkle with gelatine and use a fork to stir until it dissolves. Set aside for about 10 minutes to cool.
Add the gelatine mixture and lemon juice to the cream cheese mixture. Beat until combined. Fold through half of the frozen raspberries. Pour into the prepared pan and quickly smooth the surface.
Cover and place in the fridge for 4 hours or over overnight to chill.
Once the cake is nearly, or has set, defrost the remaining raspberries and process in a food processor until smooth. Press through a fine sieve into a small saucepan.
Stir in the passionfruit pulp and extra sugar.
Combine the cornflour and water in a small bowl. Add to the pan. Stir over medium heat for 2-3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Pour over and spread evenly over the top of the cheesecake.
Place in the fridge for 1-2 hours until set.