Non-Bake Passion Fruit Curd Cheesecake
Ingredients
Serves 12 generous portions
The Base:
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½ a large pack of digestive biscuits
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a handful of dark brown sugar
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50g unsalted butter
The Filling:
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400g mascarpone
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1 pot / 284ml double cream
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200g caster sugar
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zest and juice of half a lemon
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at least half a jar of The Cherry Tree Passion Fruit Curd (more to taste!)
Method
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Put the digestive biscuits into a bag and bash with a rolling pin into crumbs.
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Melt the butter and brown sugar in a saucepan and when melted mix with the biscuits. If you find they are not well coated, melt more butter and add this.
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When the biscuit mixture is well coated press into a deep 23cm (9 in) round cake tin and place in the fridge to cool.
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Whisk together the mascarpone, lemon zest and juice and caster sugar.
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Whisk the double cream in a separate bowl to form firmish peaks.
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Add the double cream to the cheese mixture, whisk until smooth.
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Pour the cheese mixture onto the biscuit base and smooth with a spatula.
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Put in the fridge for 1-2 hours.
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Smooth curd over the top of the cheesecake and allow to set for another 2 hours for a soft filling or leave in overnight if you have the time.
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Keep refrigerated
