LIGHT PASSIONFRUIT CHEESECAKE

Light Passionfruit Cheesecake image

Provided by Wendys Kitchen

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 12

200 g diet butternut cookies
1 egg white
40 g reduced fat margarine, melted
1 tablespoon gelatin
1/4 cup water
250 g light cream cheese
1/2 cup caster sugar
300 ml light thickened cream
1 tablespoon lemon juice
1/2 cup fresh passion fruit pulp (about 4 passionfruit) or 1/2 cup canned passion fruit pulp
2 egg whites, extra
extra passion fruit, to serve (optional)

Steps:

Preheat oven to moderate(180°C/160°C fan-forced).
Blend or process the biscuits until mixture resembles breadcrumbs. Transfer biscuits to a bowl; stir in eggwhite and spread. Press mixture evenly over the base of a 22cm springform tin (actual inside top measurement 21cm) with wet hands. Bake in a moderate oven for about 10 minutes or until browned lightly.
Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool for 5 minutes.
Beat cream cheese and half of the sugar in a medium bowl with an electric mixer until smooth; add cream and beat until mixture thickens. Stir in lemon juice, passionfruit and gelatine mixture.
Beat extra eggwhites in a clean small bowl with an electric mixer until soft peaks form; gradually add the remaining sugar, beating until dissolved between additions. Fold into passionfruit mixture. Pour mixture over biscuit base; smooth top. Cover cheesecake; refrigerate 6 hours or until firm.
Serve cheesecake drizzled with extra passionfruit pulp, if desired.

Nutrition Facts : Calories 241.8, Fat 18.8, SaturatedFat 11, Cholesterol 60.7, Sodium 170.9, Carbohydrate 14.6, Fiber 1.2, Sugar 11.4, Protein 5.1