- Prep:
- 40 min + chilling
- Cook:
- 70 min
- Serves:
- 12
Ingredients
Base
- 180g butternut snap biscuits
- 90g butter, melted
Filling
- ¼ cup (60ml) boiling water
- 1 tbsp gelatine
- 500g cream cheese
- ⅔ cup (150g) caster sugar
- 1/3 cup 80ml passion fruit pulp (approx 3 passionfruits)
- Queen Yellow Food Colour
- 300ml thickened cream
- Queen Pillar Box Red Food Colour
Meringues
Cream
- 600ml thickened cream
- ¼ cup (40g) icing sugar
- 1-2 tsp Queen Vanilla Bean Paste
- Fresh passionfruit and mango, to decorate
Method - Base
-
Step 1
Grease and line the base of a 20cm round cake tin with baking paper.
-
Step 2
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
-
Step 1
Pour boiling water into a small heatproof bowl, sprinkle over the gelatine and set aside.
-
Step 2
In the bowl of a stand mixer beat cream cheese until smooth. Add sugar, passion fruit and 10 drops Yellow Food Colour, mixing to combine. Add gelatine and mix until smooth.
-
Step 3
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
-
Step 1
Preheat oven to 100°C (fan forced).
-
Step 2
Prepare 150g of the Meringue & Pavlova Mix according to pack directions adding 1/4 cup of water and vanilla bean paste.
-
Step 3
Line a baking tray with baking paper and stick the corners down with a little bit of the meringue mixture. Transfer 2 tbsp of meringue mixture into a bowl and colour with a few drops of yellow food colour. Paint stripes of yellow meringue into a piping bag fitted with a round piping tip, then spoon in remaining meringue. Pipe meringue kisses onto trays and bake for 45 minutes to 1 hour until meringues peel easily from baking paper.
Method - Cream
-
Step 1
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.
Recipe Tips:
If you do not have a food processor, crush biscuits in a ziplock bag with a rolling pin to a fine crumb.
To use Queen Passionfruit Baking Paste in this recipe, simply add 3-4 tsp in place of the pulp.
This Cheesecake can also double as a Pina Colada Flavoured Cheesecake. Remove Passionfruit pulp from the recipe and mix in 2-3 tsp of Queen Pina Colada Flavour for Icing instead.
Prep ahead:
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.
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