There are a lot of other options for topping this cheesecake, such as fresh fruit. Our family loves passion fruit, and when it is in season in Southern California I make batches of passion fruit coulis to freeze, which we pull out to drizzle on this cheesecake. Please note this is not a baked cheesecake and also has no gelatin to set it (a traditional way to set non-baked cheesecakes in the UK, but ewwww!), therefore keep it in the fridge until serving.
- 2 1/4 cups crushed cookies (We use digestives, which can be found in the British section of a lot of supermarkets, but graham crackers will suffice)
- 6 tablespoons unsalted butter
- 2 tablespoons sugar
- 14oz (1 and 3/4 packages) Philadelphia cream cheese, room temperature
- 6 teaspoons fresh lime juice
- 6 teaspoons fresh lemon juice
- 1 cup plus 2 tablespoons sugar
- 1 1/2 cups whipping cream
- 3 passion fruit to make 3 tablespoons of juice after sieving
- 5 tablespoons sugar
- First the base, crush the cookies in a zip lock bag until a fine crumb. Melt the butter in a pan, then stir in the cookies and sugar. Press into the base of a springform pan and chill.
- In a kitchen aid with a paddle attachment or with whatever you have to hand, mix cream cheese, lime and lemon juice and sugar until well combined and sugar has dissolved. In a separate bowl whip the cream. Lightly fold the cream into the cream cheese mix and spread over the chilled cookie base. Chill for a few hours.
- For the glaze, strain/separate the juice from the seeds of the passion fruit, place in a pan with 5 tablespoons of sugar and simmer for about a minute until slightly reduced. Sauce will thicken when cooled. Drizzle desired amount onto cheesecake.
- Keep cheesecake in fridge until ready to eat.