Passionfruit Cheesecake

Passionfruit Cheesecake

1 cup sweet biscuit crumbs (I use NICE bikkies)

1 tsp baking powder

1/2 cup cornflour

1/2 cup cream

1/3 butter (melted)

2 tbsps of lemon juice

2 x 250 block of philly cheese

3 x 55g eggs, lightly beaten

3/4 cup caster sugar

1 tin of passionfruit pulp (170g)

1. Combine biscuit crumbs and butter well, then press into the base of a 20cm spring form pan, chill in the fridge. Preheat oven to 150 degrees.

2. Beat Philly until smooth (i use a blender for this recipe but handheld mixer is fine).

3. Stir in caster sugar, cream, eggs, lemon juice, baking powder and cornflour, oh and some love :o)

4. Take prepared pan with base out of fridge and pour mixture in and spread evenly.

5. Dollop passionfruit pulp on surface of cake about 3 cms apart and use a spoon or butter knife to swirl into cake.

6. Place in oven for 60 minutes or until looks like my picture where the top has all broken apart as it's risen, then allow to cool for like 15 minutes and then refrigerate for 2-3 hours before serving.

note: With the left over passionfruit syrup I like to keep it and pour it onto my slice of cake and ice cream as topping. :o) hope you enjoy xoxoxox