1 Packet Arnotts Nice Biscuits
750g Philadelphia Cream Cheese
395g sweetened condensed milk
2-3 limes – juiced
100g raw sugar
170g tin passionfruit (drained – reserve juice for curd)
1 tsp Vanilla Bean Paste
Lime and passionfruit curd
Reserved passionfruit juice
2-3 limes juiced
110g raw sugar
+Fresh sliced strawberries to serve
Preheat oven to 180°C and line the base and sides of a 22cm spring form cake tin with baking paper.
Place biscuits and butter into thermal bowl and mill 15 sec/speed 6. Press into prepared tin using the mc to compress and bake for 10-15 minutes or until the edges are becoming golden and base is crispy. remove from oven and allow to cool.
Add cream cheese, sweetened condensed milk, lime juice and vanilla bean paste to the thermal bowl. Beat 20 seconds/speed 6. Scrape down sides of bowl and repeat until mixture is soft and smooth.
Using a spatula stir through drained passionfruit seeds and pour mixture onto the prepared biscuit base.
Shape the surface so that there is a shallow well in the centre of the cake. Place into a refrigerator while you prepare the curd.
Place all curd ingredients into the thermal mixer and cook for 12 minutes/80C/speed 4.
Once cooked the curd should coat the back of a metal spoon.
Spoon curd into the “well” on top of the cheesecake and chill until completely set (approx. 3 hours)
Decorate with sliced strawberries and serve chilled.