| Ingredient | Method |
| Topping: 4 tbsp passionfruit pulp 50ml water 30g sugar 1 tsp gelatine + 20ml hot water Filling: 150g cream cheese 30g caster sugar 2 eggs (1L1M) 1 tsp vanilla essence 1 tbsp corn starch 2 1/2 tbsp passionfruit pulp Cookie base: 60 g Digestives crackers 25 g unsalted butter, melted | 1.
Base: stir all ingredients until combined. Press mixture into base of 4 inches
cake tin.
2. fiiling:
beat cream cheese, sugar until smooth. Beat
in eggs, one at a time, beating well after each addition.
3. then beat
in passionfruit pulp, cornstarch, and
vanilla essence until blended.
4. Pour filling
into prepared tin. Bake in preheated
oven at 180C for 25-30 minutes.
5. remove from heat and leave to cool.
6. topping: Sprinkle
the gelatin over 20ml of hot water in a small bowl. Allow it to sit
for about 1 to 2 minutes.Mix well passionfruit, water, gelatin and sugar and pour on top of cake. Let it refrigerate for a couple of hours before serve. |
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