Passion Fruit Martini Cheesecake (No Bake)

Ingredients

• 150 ml Water
• 125 g Caster sugar
• 7 Passion fruits (juice and seeds)
• 2 tbsp Passoa (optional)
• 300 g Digestive biscuits
• 135 g Butter or baking spread (melted)
• 750 g Full fat cream cheese
• 125 g Icing sugar
• 1 1/2 tsp Vanilla extract
• 2 tbsp Passoa
• 2 tbsp Passion fruit juice (from 2 passion fruits)
• 1 Lime (zest and juice)
• 300 ml Double cream
• Popping candy

Instructions

1. 1

   To make the syrup, put the sugar, water and passion fruit seeds and juice into a pan

2. 2

   Bring to a boil then simmer for 8 minutes, stirring occasionally

3. 3

   Pour into a bowl and leave to cool completely. Once fully cool, mix in the passoa

4. 4

   To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

5. 5

   Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

6. 6

   For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, and icing sugar until smooth with no lumps

7. 7

   Add the lime juice and zest, passion fruit juice, vanilla extract and passoa and whisk in

8. 8

   Add the double cream and whisk until it is very thick and holds it's shape

9. 9

   Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

10. 10

    Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

11. 11

    Pour the syrup over the cheesecake

12. 12

    Serve immediately with extra syrup and popping candy, store any leftovers in the fridge and eat within 3 days