Angel Cheesecake

Angel Cheesecake
20 Mins
Prep time
20 Mins
Cooking time
Serves 10

What you need

  • 1 cup biscuit crumbs
  • 1/2 cup desiccated coconut
  • 80g butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 1 cup caster sugar
  • grated rind and juice of 2 limes
  • 3 teaspoons gelatine dissolved in 1/4 cup boiling water
  • 1/2 cup passion fruit pulp
  • 300ml cream, beaten
  • 2 egg whites, beaten to soft peaks
  • extra whipped cream
  • icing sugar

How to make it

  1. COMBINE biscuits, coconut and butter. Press into a buttered and lined 22cm spring form pan. Chill.
  2. BEAT the PHILLY, sugar, and lime until smooth. Add the gelatine mixture and passionfruit. Fold in the whipped cream and beaten egg whites.
  3. POUR into prepared crust and refrigerate until set. Decorate with whipped cream and dust heavily with icing sugar.