cup fresh passionfruit pulp (approx. 5-6 passionfruit)
g pottle cream cheese, softened
-2 extra fresh passionfruit, to serve
Line the base and sides of a 20 cm springform pan with baking paper.
Mix the melted butter into the biscuit crumbs and press into the base of the prepared pan. (Use the back of a spoon to press down firmly). Refrigerate while preparing the filling.
Put Gregg's Lemon Flavoured Jelly Crystals into a bowl. Pour over boiling water and stir to dissolve the jelly crystals. Stir in passionfruit pulp and set aside to cool.
In a separate bowl beat the cream cheese until smooth. Add the jelly mixture and beat until combined. Lightly whip the cream and fold into the cheesecake mix. Pour onto the crumb base, levelling the top with a knife. Refrigerate for at least 4 hours or overnight if wished. Serve with extra fresh passionfruit pulp.