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What you need
1 1/4 cups sweet biscuit crumbs
80g butter, melted
500g PHILADELPHIA Block Cream Cheese, softened
3/4 cup caster sugar
1/4 cup lemon juice
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
1 cup cream, lightly whipped
2 x 170g cans passionfruit pulp
kiwi fruit slices, garnish
How to make it
COMBINE biscuit crumbs and butter and press into the base of a lightly greased 20cm springform pan; chill.
BEAT PHILLY and sugar using an electric mixer until smooth. Add lemon juice and gelatine mixture and beat until combined. Fold through the cream and 1 can of passionfruit pulp.
POUR mixture into prepared base and chill 3 hours or until set. Serve cheesecake topped with kiwi fruit and drizzled with remaining passionfruit pulp.
Recipe or Meal Type
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