Cheesecake Passion:

So this is the last of my cheesecake knowledge - feel free to comment any flavour combinations/inspiration I could try out. Oh, and I know this one's a little weird being heated and all - but it really lightens the flavour and can avoid that rubbery feel you can get with lots of gelatine.

200g digestives

40g unsalted butter, melted

7 gelatine leaves, cut into broad strips (separate into 6 + 1)

600g cream cheese *see NY Cheesecake*

200ml whipping cream

205g caster sugar

2 tbsp lemon juice

4 passion fruit, halved (the wrinklier, the better)

Lightly oil a 20cm springform round tin and make a base as in “New York Cheesecake” and press this into tin.

To make the filling, let 6 gelatine leaves ‘sponge’ in cold water and soak for 5 minutes, then drain. Place these in another bowl and pour over 3 tbsp boiling water and stir to dissolve. Next, gently heat the cheese, cream, 190g sugar and the juice in a saucepan stirring until the cheese liquefies. Now, whisk until smooth - it should be warm NOT hot.

Stir in the gelatine solution and mix thoroughly. Spoon this onto the base, smooth the top and leave to chill for a few hours until set. Before serving make the topping. Soak, drain and dissolve the remaining gelatine leaf like you did before. Stir in the remaining (15g) sugar then add the fruit pulp 1 tbsp at a time.

If necessary, make up to 150ml with water. Pour over the cheesecake and leave overnight in the fridge.