Ingredients (serves 8)
6 sponge finger biscuits, halved lengthways
2 cups cream cheese, softened
1/2 cup honey
2 eggs
1/2 cup cream
1/2 cup passionfruit pulp
thick cream, extra passionfruit pulp and honey, to serve
Directions:
Preheat oven to 300 F . Grease and line base and sides of a 2 inch deep, 9 inch (base) springform pan. Arrange sponge fingers over base of pan, cutting where necessary so base is covered.
Using an electric mixer, beat cream cheese and honey until smooth. Add eggs, 1 at a time, mixing well after each addition. Stir in cream and passionfruit pulp.
Pour cream cheese mixture over sponge fingers. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Turn oven off. Leave cheesecake in oven with door ajar for 3 hours.
Remove cheesecake to a plate. Cover with plastic wrap. Refrigerate for 3 to 4 hours or until chilled.
Spread cheesecake with cream. Top with passionfruit pulp. Drizzle with honey. Serve.
Using an electric mixer, beat cream cheese and honey until smooth. Add eggs, 1 at a time, mixing well after each addition. Stir in cream and passionfruit pulp.
Pour cream cheese mixture over sponge fingers. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Turn oven off. Leave cheesecake in oven with door ajar for 3 hours.
Remove cheesecake to a plate. Cover with plastic wrap. Refrigerate for 3 to 4 hours or until chilled.
Spread cheesecake with cream. Top with passionfruit pulp. Drizzle with honey. Serve.
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