- 40 min + chilling
- 70 min
- 180g butternut snap biscuits
- 90g butter, melted
- 600ml thickened cream
- ¼ cup (40g) icing sugar
- 1-2 tsp Queen Vanilla Bean Paste
- Fresh passionfruit and mango, to decorate
Method - Base
In a food processor, crush biscuits to a fine crumb. Add melted butter and mix to combine. Using the back of a spoon flatten into prepared tin.
Method - Filling
Pour boiling water into a small heatproof bowl, sprinkle over the gelatine and set aside.
In the bowl of a stand mixer beat cream cheese until smooth. Add sugar, Passionfruit Baking Paste and 10 drops Yellow Food Colour, mixing to combine. Add gelatine and mix until smooth.
In a separate bowl, whip cream to firm peaks. Fold into cream cheese mixture. Split mixture in half and add a two drops of Red Food Colour to one half and fold through. Spoon alternate colours over prepared base and swirl with a skewer to create marbled effect. Chill for 3 hours or until set.
Method - Meringues
Preheat oven to 200°C (fan forced). Line a tray with baking paper and pour in the sugar. Cook for 7 minutes.
While sugar is in the oven, add egg whites to the bowl of a stand mixer fitted with the whisk attachment. Slowly whisk egg whites to soft peaks. Increase speed until whites are just beginning to form firm peaks - do not over beat at this point or leave egg whites sitting too long before adding sugar.
Remove sugar from oven and reduce temperature to 100°C (fan forced). With mixer on high speed, slowly spoon in the hot sugar. Once all sugar has been added, add Passionfruit Baking Paste and continue beating the meringue 10 minutes or until mixture no longer feels gritty between your fingers.
Line two trays with baking paper. Using a skewer, paint stripes of Yellow Food Colour Gel on the inside of a piping bag. Scoop meringue into pipping bag fitted with a round piping tip and pipe meringues onto trays in a variety of sizes. Bake for 45 minutes to 1 hour until meringues peel easily from baking paper.
Method - Cream
Combine cream, sugar and Vanilla Bean Paste in a bowl and whip to firm peaks. Spoon onto chilled cheesecake and top with meringue kisses, crushed meringue, passionfruit and mango.
If you do not have a food processor, crush biscuits in a ziplock bag with a rolling pin to a fine crumb.
Cheesecake can be made ahead and stored in an airtight container, in the fridge for up to 3 days.
Meringues can be made ahead and stored in an airtight container at room temperature for up to 3 days. Meringue must be completely cool before storing.