LEMON AND PASSIONFRUIT CHEESECAKES

INGREDIENTS

100g butter, melted
300g ginger biscuits, crushed
700g full-fat cream cheese
150g icing sugar
3 lemons, zest of all plus 5 tbsp juice
150ml double cream

For the passionfruit topping:

6 passionfruit, halved and pulp scooped out
½ tsp arrowroot

METHOD

1. Butter a 20cm square loose-bottomed tin and line the base and sides with baking parchment. Combine the butter and biscuit crumbs in a large bowl, spoon into the prepared tin and press down with the back of a spoon. Set to one side.

2. Place the cream cheese, icing sugar, lemon zest and juice in a large bowl and beat until smooth. Add the cream and beat again until it begins to thicken up. Once quite firm, spoon over the base and level off the top. Cover and chill for 2-3 hours or overnight.

3. To make the passionfruit topping, gently warm the passionfruit pulp in a small saucepan and mix 1 tablespoon of water with the arrowroot to make a smooth paste. Spoon a little of the warm passionfruit over the arrowroot paste and mix well, return to the pan with the remaining pulp and stir until smooth and thickened. Allow to cool. Cut the cheesecake into portions and top with the passionfruit to serve. This recipe serves nine but will keep quite nicely in the fridge overnight for a treat the next day.