To make this Cheesecake, you would need 5 to 6 Passionfruit. If fresh Passionfruit are not available, you can use Canned Passionfruit Syrup. Passionfruit Jelly Topping looks pretty with seeds, but you may wish to remove all seeds. It can be easily done by straining the jelly mixture.

Cake Tin

18cm Round Springform Cake Tin

Ingredients

Base
100g Sweet Biscuits *I used Marie Biscuits
50g Butter
*Note: Very dry low-fat biscuits might need more moisture. Add 1-2 tablespoons Cream or Milk.

Cheesecake Filling
2 teaspoons Gelatine Powder
2 tablespoons Water
1/2 cup Milk
250g Cream Cheese *softened
1/4 cup Caster Sugar
Juice of 1 Passionfruit *about 1 tablespoon, OR Lemon Juice
1 cup (250ml) Thickened Cream OR Heavy Cream *whipped

Passion Fruit Jelly
1 teaspoon Gelatine Powder
1 tablespoon Water
150ml Passionfruit Pulp *You would need 4 to 5 Passionfruit
50ml Water
3 to 4 tablespoons Sugar *alter the amount
*Note: Canned Passionfruit Syrup can be used.

Method
  1. Crush OR process Sweet Biscuits into fine crumbs. I used a tough plastic bag and a rolling pin. Combine crumbled Biscuits and melted Butter until moist crumbs. If too dry, add a small amount of Cream or Milk.
  2. Line the base and sides of a springform cake tin with baking paper, place the crumbs into the cake tin and press firmly over the base. Set aside in the fridge while you are preparing Cheesecake Filling.
  3. Sprinkle Gelatine Powder into Water in a small bowl and soak for 5 minutes. Heat Milk in a small saucepan and bring close to the boil, and remove from the heat. Add soaked Gelatine, mix well until Gelatine dissolves.
  4. Strain Passionfruit Pulp to get 1 tablespoon juice. If there is not enough, add Lemon Juice to make it 1 tablespoon. Whip Cream until firm peaks form.
  5. In a mixing bowl, use a whisk to combine softened Cream Cheese, Sugar and Passionfruit Juice. Add the Milk & Gelatine mixture and mix well. Add the whipped Cream and combine well. Pour the mixture over the base in the cake tin. Leave it in the fridge until set.
  6. When Cheesecake Filling is set, make Passionfruit Jelly. Soak Gelatine Powder in Water for 5 minutes. Place Passionfruit Pulp and Water in a saucepan. Make it 200ml in total. The ratio can be altered. Add Sugar as required depending on the desired sweetness, and bring to the boil over medium heat.
  7. Once boiled for a minute, remove from the heat, add Gelatine, and mix well until Gelatine dissolved completely. Now, there must be a lot of seeds in the mixture. You can remove all seeds by straining, OR you can remove some of them. Today I strained the mixture and returned 1 tablespoonful of seeds.
  8. Allow the Passionfruit Jelly mixture cool to the room temperature, then pour it onto the top of the Cheesecake, and spread the seeds evenly. Cool in fridge until Passionfruit Jelly is firmly set.
  9. Take out the cheesecake from the tin, carefully remove the baking paper, and transfer the cake to a serving plate.