Tangy and sweet with bursts of freshness from new seasons berries - this cheesecake is perfection and once you've tried this biscuit base you won't go back.
Cheesecake
2 packets (500g) lemon treats biscuits
100g butter, melted
500g cream cheese, at room temperature
300ml cream
1/3 cup caster sugar
1/3 cup passionfruit sauce
To decorate
Passionfruit sauce
Fresh berries
Mint
Place the lemon treats in a food processor and blitz to a fine crumb, then stream in the melted butter. If you don't have a food processor, place the biscuits in a plastic bag and smash with a rolling pin then transfer to a bowl and stir through the melted butter. Transfer crumb to a 20cm spring-form tin and use a glass to press the base down and into the sides.
Add the room temperature cream cheese, cream, sugar and passionfruit sauce to the food processor and whip up for about 30 seconds to combine, until the mixture is smooth. Alternatively, do this with electric beaters in a bowl.
Pour filling into the base and place into the freezer to set for about 2 hours, or overnight.
Decorate the cheesecake with passionfruit sauce, fresh berries and mint.
